Coconut Crab Chowder

My Coconut Crab Chowder is full of sweet corn, creamy coconut milk and all the lump crab meat you can eat!

Coconut Crab Chowder
This recipe serves 4-6 people 

Ingredients
1 large poblano pepper
3 tablespoons butter
1/2 large onion, diced 
3 garlic cloves, minced
2 leeks, chopped (white part only)
1 fennel bulb, core removed and chopped
2 small gold potatoes, peeled and diced 
1 teaspoon cumin
1 teaspoon oregano
½ tsp smoked paprika 
3 cups fresh corn kernels (3 ears of corn)
4 cups vegetable broth
1/2 cup unsweetened coconut milk
cilantro, chopped
fresh-squeezed lime juice 
4 ounce Can Diced Green Chiles
2lbs pre-cooked lump crap meat
 
STEP 1 Roast the pepper over an open flame on a gas stove by placing it on a burner over medium-high heat. Cook until the skin starts to pop and then use tongs to flip it over. Cook each side until charred.
*You can also cook it on a baking sheet under the broiler for about 10 minutes while using tongs to rotate it every couple of minutes.

STEP 2 Transfer the pepper to a tray and cover with foil. Allow it to sit and steam for about 10 minutes. Using a paper towel, scrape the outer charred skin off with your hands. Then, remove the core and seeds and dice the pepper. Set aside for later.

STEP 3 In a large pot, melt the butter over medium heat. Add onion and cook for 2-3 minutes, until translucent. Stir in the garlic, fennel, leeks, paprika, cumin, oregano, and continue to cook for another 5 minutes.

STEP 4 Add corn, potatoes, and vegetable broth and bring to a boil. Cook for about 25-30 minutes, until the potatoes are soft.

STEP 5 Using an immersion blender, puree until smooth until you get the desired consistency. 

STEP 6 Stir in the coconut milk, diced poblano peppers, and green chilies.

FIN. Add in the pre-cooked lump crab meat and salt and pepper to taste. Serve with topping like more corn on top, seared scallops and cilantro.