Preheat a large non-stick pan and add the onions and garlic. Cover and cook over a low heat for around 5 minutes until the veg are soft.
Add the ground coriander, turmeric and sweetcorn. Cook until the sweetcorn is soft. Add the white wine and reduce slightly.
Add the potato cubes, stock and soya milk. Simmer until the potatoes are cooked.
Remove roughly a quarter of the soup from the pan and blitz it until smooth in a blender. Return to the pan with the remaining soup and season with salt and pepper. Stir in most of the crab meat, leaving some for a garnish. Heat gently.
To serve, divide the chowder equally between 4 bowls, top with the remaining crab meat and chopped coriander and drizzle with the chilli oil.