Steps to Prepare Award-winning Robinmay's coconut corn chowder with crab

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Favorite Robinmay's coconut corn chowder with crab. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Robinmay's coconut corn chowder with crab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Robinmay's coconut corn chowder with crab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook Robinmay's coconut corn chowder with crab using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Robinmay's coconut corn chowder with crab:

1. 1 red onion chopped
2. 1 tbsp olive oil
3. 5 cup fresh corn kernels of the cob
4. 1 cup canned coconut milk or light canned coconut milk
5. 1 serrano pepper minced (ribs & seeds removed)
6. 2 tbsp fresh lime juice
7. 5 basil leaves chiffonaded (i like more)
8. 2 cup milk
9. 1/2 cup water
10. 1 can or fresh lump crab meat drained and picked through
11. 1 lime wedges
12. 1 salt
13. 1 pepper

Instructions to make to make Robinmay's coconut corn chowder with crab

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. . 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.
3. With a slotted spoon, remove about 2 cups corn kernels from pan and reserve. In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth. Return to pan.
4. Add lime juice, basil, and reserved corn. Stir soup over medium heat until hot, 2 to 3 minutes. Add salt and pepper to taste. Ladle into bowls
5. Top with a spoonful of crab meat and a little extra basil, then garnish with lime wedges.

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