*  Exported from  MasterCook  *
 
                           CORN AND CRAB CHOWDER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Mc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   Unsalted butter
    1      medium        Onion -- chopped
    1                    Clove garlic -- chopped
    3      cups          Fresh corn kernels
      1/4  cup           Water
    1 1/2  tablespoons   Cornstarch
    2      cups          Whole milk
      3/4  cup           Lump crabmeat -- about 4
 					
    1      cup           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 08/12/92 Shared By: Pat Stockett
 
                    - - - - - - - - - - - - - - - - - -