Yield 4 servings
A velvety and elegant seasonal chowder, topped with a generous serving of freshly picked snow crab meat.
For the soup
For the soup: In a large saucepan, heat the canola oil over medium heat. Add the leek and garlic and cook, stirring continuously, for 2 minutes. Add the red curry paste and stir until fragrant, about 30 seconds. Add the corn kernels, coconut milk, fish or vegetable stock, and chopped coriander stems. Bring to a boil, then lower the heat and simmer for 10 minutes.
Transfer the soup to a blender, add the first half of the avocado. Blend until the soup is smooth and creamy (make sure to hold the cover down with a towel to prevent any spills). Return the soup the saucepan. Add the lime juice, and season with salt and pepper to taste. Keep warm until ready to serve. If you prepare the soup in advance, reheat it gently before serving. Never bring the blended soup back to a full boil, it’s not necessary and it could alter the texture of the soup, which is meant to be served more warm than hot.
To serve: Divide the warm soup between four shallow bowls. Top with picked crab meat, diced avocado, sliced green onion, and fresh coriander leaves. Serve immediately.
Recipe Credit: Marie Asselin, inspired by a recipe from Kitchen Confidante.
Recipe by Food Nouveau at http://foodnouveau.com/recipes/soups/curried-snow-crab-corn-avocado-chowder/