Thai-Style Crab and Corn Chowder
A light and hearty chowder that can be enjoyed in any season. It can be prepared within 30 minutes. A simple salad would make a great side.
3 cups corn kernels
1 leek, washed, trimmed and sliced
1 tablespoon unsalted butter
1 clove garlic, minced
1 15 ounce can coconut milk
2 cups clam stock
3 teaspoons red curry paste
1 potato, peeled and diced
8 oz cooked crabmeat
1 tsp lime juice
¼ cup cilantro, roughly chopped
salt and pepper to taste
Set aside ½ cup corn.
In a medium saucepan melt butter and sauté leeks for a couple of minutes, stir in the remaining 2 ½ cups corn kernels, garlic, coconut milk, clam stock and curry paste. Bring the pan to a boil over medium heat and let it cook for about 5 minutes. Then carefully pour into a blender ( or blend using a blender stick). Blend on low speed until the soup still has texture. If a traditional blender was used, return the soup to the saucepan.
Season the soup with salt and pepper to taste. Add the diced potatoes and the reserved corn kernels. Bring the soup back to a boil and simmer until the potatoes are fork tender. Stir periodically to prevent sticking.
Add the crabmeat and stir until just heated through. Stir in the lime juice. Pour into bowls and garnish with cilantro before serving.
Makes about 4 servings