Robinmay's coconut corn chowder with crab Recipe

Name: Robinmay's coconut corn chowder with crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion chopped; 1 tbsp olive oil; 5 cup fresh corn kernels of the cob; 1 cup canned coconut milk or light canned coconut milk; 1 serrano pepper minced (ribs & seeds removed); 2 tbsp fresh lime juice; 5 basil leaves chiffonaded (i like more); 2 cup milk; 1/2 cup water; 1 can or fresh lump crab meat drained and picked through; 1 lime wedges; 1 salt; 1 pepper

Servings: persons

1 red onion chopped
1 tbsp olive oil
5 cup fresh corn kernels of the cob
1 cup canned coconut milk or light canned coconut milk
1 serrano pepper minced (ribs & seeds removed)
2 tbsp fresh lime juice
5 basil leaves chiffonaded (i like more)
2 cup milk
1/2 cup water
1 can or fresh lump crab meat drained and picked through
1 lime wedges
1 salt
1 pepper

1
In a 4- to 5-quart pan over medium-high heat, stir onion in olive oil until soft and translucent, 3 to 5 minutes.
2
.
3
Stir in corn, milk, coconut milk, water, and chili; bring to a simmer, reduce heat, and cook, stirring occasionally, until corn is tender to bite, 10 to 15 minutes.
4
With a slotted spoon, remove about 2 cups corn kernels from pan and reserve.
5
In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth.
6
Return to pan.
7
Add lime juice, basil, and reserved corn.
8
Stir soup over medium heat until hot, 2 to 3 minutes.
9
Add salt and pepper to taste.
10
Ladle into bowls
11
Top with a spoonful of crab meat and a little extra basil, then garnish with lime wedges.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 red onion chopped, 1 tbsp olive oil, 5 cup fresh corn kernels of the cob, 1 cup canned coconut milk or light canned coconut milk, and more.

Yes, Robinmay's coconut corn chowder with crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Robinmay's coconut corn chowder with crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions