Thai-Style Crab & Corn Chowder
If you have approximately 30 minutes to spend in the kitchen, Thai-Style Crab & Corn Chowder might be a super gluten free, dairy free, and pescatarian recipe to try. One portion of this dish contains approximately 15g of protein, 9g of fat, and a total of 289 calories. This recipe serves 4. For $2.94 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as an affordable main course. 2092 people have made this recipe and would make it again. It is brought to you by Kitchen Confidante. If you have potato, red curry paste, lime juice, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 74%. Try Crab and Corn Chowder, Crab Corn Chowder, and Corn-and-Crab Chowder for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
freshly ground black pepper
1/4 cup chives, chopped
1/2 cup cilantro, roughly chopped
8 oz cooked crab meat (preferably Dungeness)
3 cups corn kernels
1 clove garlic, minced
kosher salt
1 leek, washed, trimmed and sliced
1 15 oz can light coconut milk
1 teaspoon lime juice
1 potato, peeled and diced
2-3 teaspoons red curry paste
2 cups clam stock
Equipment:
sauce pan
blender
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
4. Add the crab meat and stir until it is just heated through. Stir in lime juice.
5. Pour into bowls, and serve garnished with cilantro and chives.
Nutrition Information:
covered percent of daily need
