Corn and Crab Chowder
- 4 Tbsp Unsalted butter
- 3/4 cup Lump crabmeat (about 4)
- 1 md Onion, chopped oz.
- 1 Clove garlic, chopped
- 1 cup Whipping cream
- 3 cup Fresh corn kernels
- 2 Poblano chili peppers,
- 1/4 cup Water roasted and diced
- 1 1/2 Tbsp Cornstarch
- 1 Canned chipotle chili
- 2 cup Whole milk
- 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 purée, 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 chilies, chipotle chili and salt. Heat to a simmer. Serve hot, garnished with thyme or cilantro.Servings: 4 cups
Submitted by: Recipe Group Member
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