Thai Fresh Crab Chowder

• 6 cups water, or as needed
• 2 medium red potatoes, thickly sliced
• 2 large carrots, thickly sliced
• 4 teaspoons clam base
• 3 sprigs fresh dill
• 3 tablespoons butter
• 2 medium shallots, thinly sliced
• 1 jalapeno, thinly sliced
• 2 large cloves garlic, minced
• 1/4 cup white wine
• 1 (14 ounce) can light coconut milk
• 1 pound cooked crabmeat
• 1 stalk lemongrass, cut into 4 pieces
• 2 lemons, juiced
• 1 tablespoon grated ginger root
• ground black pepper to taste

1. Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.
2. Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot.
3. Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.

water, red potatoes, carrots, clam base, dill, butter, shallots, jalapeno, garlic, white wine, light coconut milk, crabmeat, stalk lemongrass, lemons, ginger root, ground black pepper

Taken from www.allrecipes.com/recipe/268456/thai-fresh-crab-chowder/ (may not work)