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

Salt to taste Chopped fresh thyme or cilantro Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth. Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often. Strain soup, pressing on solids to remove as mush liquid from the corn as possible. Return strained mixture to pan, and add crab, cream, poblano chiles, chipotle chile and salt. Heat to a simmer. Serve hot, garnished with thyme or cilantro. Makes 4 cups

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