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.
Curried Crab Corn Chowder
- Quick Glance
- Quick Glance
- 30 M
- 45 M
- Serves 6
In a large pot set over medium heat, warm the oil and butter. Let the butter melt, then add the bay leaf and let it sizzle until fragrant, 30 to 60 seconds. Toss in the celery and onion and cook, stirring continuously, until softened, 2 to 4 minutes. Add the garlic and salt and sauté for 2 minutes longer.
Stir in the potatoes and cook, stirring, for 1 minute. Then add the pepper, curry powder, and Old Bay, if using, and cook over medium heat to take some of the rawness out of the curry powder, about 1 minute. Stir in the flour and cook, stirring, for 2 to 3 minutes.
Pour in the broth and stir to thoroughly combine everything. Then add the coconut milk and milk. Keep stirring and bring to a boil and then reduce the heat to medium, add the corn and crab and simmer until the potatoes are tender, 8 to 12 minutes. Stir in the fennel powder and adjust the seasoning to taste. Remove and discard the bay leaf.
Ladle the chowder into bowls and garnish with the chopped chives and cilantro. (Leftovers taste even better than the first time around. Although you may need to add a little extra broth as you reheat the chowder since it tends to thicken when it sits.)
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.