Corn And Crab Chowder

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1 tablespoon	15ml	Onion - chopped (medium)
1		Garlic - chopped
3 cups	187g / 6.6oz	Fresh corn kernels
1/4 cup	59ml	Water
1 1/2 tablespoons	22ml	Cornstarch
2 cups	474ml	Whole milk
3/4 cup	46g / 1.6oz	Lump crabmeat - about 4
1 cup	237ml	Whipping cream
2		Poblano chile peppers - roasted and diced
1		Canned chipotle chile - pepper, diced

Recipe Instructions

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

Source:
"The Art of South American Cooking," by Felipe Rojas-Lomba

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