This Indian-inspired curried crab corn chowder simmers sweet crab, corn, and potatoes in a rich curry-coconut broth that’s amped up with Old Bay seasoning.
This Indian-inspired riff on a classic is a slightly less hearty yet still supremely satisfying incarnation of classic seafood chowder. It melds crab, sweet corn, and potatoes in a curry-spiked coconut milk broth, resulting in a luxuriously rich yet surprisingly light chowder that’s actually more reminiscent of bisque. Equally ideal on a late summer night as a frigid winter night.–Angie Zoobkoff
Curried Crab Corn Chowder
- Quick Glance
- Quick Glance
- 30 M
- 45 M
- Serves 6
IngredientsEmail Grocery List
Recipe Testers Reviews
This curried crab corn chowder was delightfully rich and luxurious with the addition of crab but didn't feel overwhelmingly heavy due to the lower fat milk and coconut milk. Leftovers were even better the next day.
I used light coconut milk and 1% milk. I also used the Old Bay. With a loaf of crusty bread on the side, it was a perfect meal for a very cold winter night.
This curried crab corn chowder is rich and satisfying and all of the flavor components are perfectly balanced. I went all out and bought a can of jumbo lump crab meat for this recipe. It was well worth it.
This curried crab corn chowder served 6 anxiously awaiting people! The flavors were delicious combined with the coconut milk and curry powder.
I splashed 2 tablespoons dry sherry into the chowder before topping with the chives and cilantro. It seemed everything was the same color in the bowl but the chives and cilantro added that green touch at the last.
This curried crab corn chowder was a hit for my husband and I. Simple enough to whip up on a weekday and filling to be a main dish with a salad. Great flavors coming through from the crab, curry, and coconut milk mixture. Always lovely to find ways to find recipes that make us feel like we're eating something exotic without the struggle of difficult techniques or locating rare ingredients.
A flavorful twist on a seafood chowder. It appealed to all ages of tastebuds in my house, in particular my 10 year old, who liked the seasonings and gave it an 8.25 rating.
My husband is usually a non-seafood eater but still enjoyed the mellow taste of the crab. This chowder was easy to pull together on a Sunday afternoon, minimal time and effort required and ready to serve with hearty bread and butter for a delicious linner (lunch and dinner) in just over an hour.