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
- 30 M
- 45 M
- Serves 6
- 1 tablespoon vegetable or extra virgin olive oil
- 2 tablespoons unsalted butter (1 oz)
- 1 fresh bay leaf
- 2 stalks celery (about 4 ounces), very finely chopped
- 1 red onion (about 7 ounces), very finely chopped
- 3 cloves garlic, grated or minced
- 1/4 teaspoon salt
- 2 russet potatoes (about 1 pound), peeled and diced into 1/4-inch (6-mm) cubes
- Freshly ground black pepper
- 1 tablespoon Madras curry powder
- 1/2 teaspoon store-bought or homemade Old Bay Seasoning
- 2 tablespoons all-purpose flour
- 2 cups store-bought or homemade vegetable or chicken stock
- 2 cups regular or light coconut milk, canned or fresh
- 1 cup milk
- 3 cups fresh or frozen corn kernels
- 8 ounces cooked lump crabmeat or fresh
- 1/3 teaspoon roasted fennel powder
- 3 to 4 chives, finely snipped, for garnish
- 2 teaspoons chopped fresh cilantro, for garnish
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.)