Discussion Boards
Coconut and Crab Corn Chowder
 |
As good as standard corn chowder can be, this version provides an interesting Asian twist. Lime, coconut and fresh ginger highlight the naturally sweet flavour of crab and corn.
|
|
Fine coconut
|
1/2 cup
|
125 mL
|
|
Cooking oil
|
2 tbsp.
|
30 mL
|
|
Chopped shallots
|
1 cup
|
250 mL
|
|
Diced red pepper
|
1/2 cup
|
125 mL
|
|
Sambal oelek (chili paste)
|
1 tsp.
|
5 mL
|
|
Salt
|
1/2 tsp.
|
2 mL
|
|
All-purpose flour
|
2 tbsp.
|
30 mL
|
|
Freshly squeezed lime juice (about 2 medium limes)
|
1/4 cup
|
60 mL
|
|
Prepared vegetable broth
|
2 cups
|
500 mL
|
|
Water
|
1 cup
|
250 mL
|
|
Cubed potato (about 2 large)
|
2 cups
|
500 mL
|
|
Frozen (or fresh) kernel corn
|
2 cups
|
500 mL
|
|
Can of cream-style corn
|
14 ounce
|
398 gr.
|
|
Cans of crabmeat (5 oz., 142 g, each), liquid reserved, cartilage removed
|
2
|
2
|
|
Can of light coconut milk
|
14 ounce
|
398 gr.
|
|
Freshly grated gingerroot
|
1 tbsp.
|
15 mL
|
|
Chopped green onion
|
1/4 cup
|
60 mL
|
Toast coconut in large pot or Dutch oven on medium, stirring constantly, until lightly browned. Remove from pot. Set aside.
|
Heat cooking oil in same pot on medium. Add shallots, red pepper, sambal oelek and salt. Sauté for about 10 minutes, stirring occasionally, until shallots are softened
|
Add flour. Heat and stir for 1 minute until bubbly. Gradually stir in lime juice, broth and water. Heat and stir on medium until boiling.
|
Add next 3 ingredients. Mix well. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 20 to 25 minutes, stirring occasionally, until potato is tender.
|
Add next 4 ingredients and reserved crab liquid. Heat and stir on medium until just beginning to boil. Spoon into individual serving bowls. Sprinkle with toasted coconut. Makes 11 cups (2.75 L).
|
1 Cup (250mL):
203 Calories; 9.4 g Total Fat; 551 mg Sodium; 8 g Protein; 25 g Carbohydrate; 3 g Dietary Fibre
|
Recipe reprinted from Cooking at Home Magazine, February/March 2002 © Company's Coming Publishing Limited.
www.companyscoming.com
|
|
Newsletter
Enter your email here to subscribe:
