Crab and Corn Chowder with Coconut

Crab and corn are a perfect pairing. Adding coconut to the chowder is pure inspiration.

• 1 tablespoon (15ml) butter
• 1 onion, peeled and finely chopped
• 1 clove garlic, crushed and finely chopped
• 1/2 inch piece fresh ginger, peeled and grated
• 1 tablespoon (15ml) curry powder
• 4 fresh corn removed from the cob
• 7 cups (600ml) home made chicken stock
• 1 1/2 cups (350ml) coconut milk
• 1/4 pound (110g) can crab meat, drained and chopped
• 1 red or green chilli, seeded and finely chopped
• 2 tablespoons (30ml) fresh cream
• Chopped chives to garnish

METHOD

Melt butter in a heavy based saucepan but do not allow to colour.

Gently sauté onion, garlic, ginger and curry powder until soft.

Add corn, chicken stock, coconut milk and crab and warm through. Do not boil.

Serve chowder with a swirl of fresh cream and a sprinkling of chopped chives.

Serves: 4

Contributor: Meryl Grebe

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