Corn And Crab Chowder
Serving Size : 4
Ingredients for prepare Corn And Crab Chowder
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | tablespoons | unsalted butter |
| 1 | medium | onion - chopped |
| 1 | clove | garlic - chopped |
| 3 | cups | fresh corn kernels |
| 1/4 | cup | water |
| 1 1/2 | tablespoons | cornstarch |
| 2 | cups | whole milk |
| 3/4 | cup | lump crabmeat - about 4 |
| 1 | cup | whipping cream |
| 2 | | poblano chile peppers - roasted and diced |
| 1 | | canned chipotle chile - pepper, diced |
recipe Corn And Crab Chowder
Salt to taste Chopped fresh thyme or cilantro
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Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and
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cook over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to a blender and
Corn And Crab Chowder
add corn kernels, water and cornstarch. Blend until smooth. Melt remaining butter in same
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pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk
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and heat to a simmer. Cover partially and simmer 15 minutes, stirring often. Strain soup, pressing on solids
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to remove as mush liquid from the corn as possible. Return strained mixture to pan, and
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add crab, cream, poblano chiles, chipotle chile and salt. Heat to a simmer. Serve hot,
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garnished with thyme or cilantro. Makes 4 cups
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