Gardens of California ® LLC
Bridget Guzzi, Owner
CRAB AND CORN CHOWDER
1 1/2 tsp. oil, 6 cloves chopped garlic, 6 red asian chopped shallots, 2 stalks lemon grass white part only finely chopped, 1 tbsp. fresh grated ginger, 1 litre chicken stock, 1 cup coconut milk, 2 1/2 cups corn kernels, 5 1/2 oz. crabmeat, 2 tbsps. fish sauce, 2 tbsps. lime juice, 1 tsp. shaved palm sugar or soft brown sugar.
Hea the oil in a large saucepan, then add the garlic, shallots, lemon grass and ginger and cook stirring over medium heat for 2 minutes. Pour the chicken stock and coconut milk into the saucepan and bring to boil, stirring occasionally. Add the corn and cook for 5 minutes. Add the crabmeat, fish sauce, lime juice, and sugar and stir until the crab is heated through. Season to taste, ladle into bowls and serve immediately.
The Complete Cookbook Asian Tasty Recipes for Every Day 2006