It’s definitely soup weather! Cold, crisp days and nights where you’re chilled to the bone and there’s nothing quite like a bowl of soup to warm you up. I love soup weather. It’s a time to throw anything in a pot with broth and call it soup.
Chowders are one of my favorite kind of soup. I lived in the Bay Area for 3 years and one of my absolute favorite things to do was go to San Francisco and get a sourdough bread bowl full of fresh clam chowder on Fisherman’s Wharf. Yummy! So creamy and salty…chunky and full of veggies and clams. Nothing better than a steaming bread bowl with fresh cracked pepper on top…dipping pieces of bread into soup.
So I also like to make chowder at home. One of my favorite chowders to make is crab and corn chowder. And bonus, you can find already shelled jumbo, lump crab at Costco! The only problem with chowder is that normally you use heavy cream to make it creamy. And, since it’s “healthy January” I’ve been trying to avoid dairy. So I made my crab and corn chowder with coconut milk. In fact, this recipe would be vegan and perfect for “Veganuary” if it wasn’t for the crab which could easily be omitted.
Here’s what I did.
Start by sauteing your onion, bell pepper and celery in a large soup pot with olive oil over medium heat.
Add potatoes and continue to cook over medium heat for about 7-8 minutes.
Add Old Bay seasoning.
Then add canned (or fresh or frozen) corn and bay leaves.
Add vegetable stock. You could also use chicken stock if you prefer, it would just make it non-vegan if you were planning to omit the crab. Simmer over low heat for about 1 and a half hours.
Add crab to the soup.
Then add the coconut milk. Look at all that creamy coconut goodness at the top!
Mix well until the coconut cream has dissolved into the soup. Season with garlic salt and pepper.
Continue to cook for about 30 more minutes.
Serve and enjoy!
1 medium yellow onion, diced
1 red bell pepper, diced
3 stalks of celery, diced
2 Tablespoons olive oil
4 large yellow potatoes, diced
2 Tablespoons Old Bay seafood seasoning
4 cups vegetable (or chicken stock)
1 can corn (not drained)
2 lbs jumbo lump crab
2 cans coconut milk (don’t use lite)
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
In a large soup pot, over medium heat, saute onions, peppers and celery for about 5 minutes. Then add potatoes and continue to cook for about 7-8 minutes. Add the Old Bay seasoning and mix well. Then add canned corn, bay leaves and stock (vegetable or chicken). Simmer over low heat for about 1 and 1/2 hours. Then add crab and coconut milk. Season with garlic salt and pepper. Continue to cook for about another 30 minutes.
Serve and enjoy!