Inspired by: AI

Ingredients

• 1 lb lump crab meat (fresh or canned)
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 carrots chopped
• 2 cups frozen or fresh sweet corn kernels
• 4 cups chicken or vegetable broth
• 1 (14-ounce) can full-fat coconut milk (shake well before opening)
• 1 teaspoon Old Bay seasoning (adjust to taste)
• Salt and pepper to taste
• Fresh parsley or chives for garnish
• 1/4 - 1/2 cups of Mashed Potato Flakes
• 3 tablespoons corn starch mixed with 1/4 cup hot water

Instructions

1. If using fresh crab meat, check for any shells or cartilage and set it aside. If using canned crab meat, drain it and set aside.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and saute until it becomes translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 30 seconds.
3. Add the diced potatoes and corn kernels to the pot. Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Cook until the potatoes are tender, usually around 10-15 minutes.
4. Stir in the lump crab meat, and then pour in the full-fat coconut milk. Continue to simmer for another 5-10 minutes until the crab is heated through and the flavors have melded.
5. Season the chowder with Old Bay seasoning, salt, and pepper. Adjust the seasoning to suit your taste preferences.
6. If you prefer a thicker chowder, you can use the potato flakes or immersion blender to partially blend some of the potatoes and corn, giving the soup a creamier texture. You can also use corn starch as a thickener.
7. Once the chowder has reached your desired consistency and flavor, remove the pot from heat.
8. Ladle the chowder into bowls and garnish with fresh parsley or chives.