Thai-Style Crab & Corn Chowder

Serves 4. | Prep: 10 minutes | Cook: 20 minutes


3 cups corn kernels
1 leek, washed, trimmed and sliced
1 clove garlic, minced
1 15 oz can light coconut milk
2 cups clam stock
2-3 teaspoons red curry paste
1 potato, peeled and diced
8 oz cooked crab meat (preferably Dungeness)
1 teaspoon lime juice
1/2 cup cilantro, roughly chopped
1/4 cup chives, chopped
kosher salt
freshly ground black pepper


Set aside 1/2 cup corn.

In a medium saucepan, stir the remaining 2 1/2 cups corn kernels, leeks, garlic, coconut milk, clam stock, and red curry paste and bring to a boil over medium heat. Let it cook for about 5 minutes, then carefully pour into a blender. Blend for a few seconds on low speed, taking care to hold cover down with a towel to prevent any spills with the hot liquid. The soup should still have some body, and not too smooth. Return the soup to the saucepan.

Season the soup with salt and pepper, to taste. Add the potatoes and reserved corn kernels. Return the soup to a boil, then lower to a simmer. Cook until the potatoes are fork tender, about 10 minutes, stirring periodically.

Add the crab meat and stir until it is just heated through. Stir in lime juice. Pour into bowls, and serve garnished with cilantro and chives.

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