Corn and Crab Chowder Recipe

Recipe Category: Soups & Stuff/Chowder

Recipe Ingredients:
4 tb Unsalted butter
1 md Onion, chopped
1 Clove garlic, chopped
3 c Fresh corn kernels
1/4 c Water
1 1/2 tb Cornstarch
2 c Whole milk
3/4 c Lump crabmeat, about 4 ounces
1 c Whipping cream
2 Poblano chili peppers, roasted and diced
1 Canned chipotle chili pepper, diced

 
Cooking Directions:
Salt chopped fresh thyme or cilantro to taste
Melt 2 T butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, about 7 minutes. Transfer to a blender and add corn kernels, water and cornstarch, then blend until smooth.
Melt remaining butter in same pan. Add puree and cook over medium heat, stirring constantly until mixture thickens, about 3 minutes. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often.
Strain soup, pressing on solids to remove as much 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