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Measurements

Corn and Crab Chowder

Yield: 4 Servings

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

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


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