Recipe - Corn And Crab Chowder

4 tablespoon Unsalted butter
1 md Onion, chopped
1 Clove garlic, chopped
3 cup Fresh corn kernels
One fourth cup Water
1 One half tablespoon Cornstarch
2 cup Whole milk
Three fourths cup Lump crabmeat, about 4
ounces
1 cup Whipping cream
2 Poblano chili peppers,
roasted and minced
1 Canned chipotle chili
pepper, minced

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
chilies, chipotle chili and salt. Heat to a simmer. Serve hot, garnished
with thyme or cilantro. Makes 4 cups

From: Asbury Park Press 08/12/92 Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini