*  Exported from  MasterCook  *

                          Corn And Crab Chowder

Recipe By     : Asbury Park Press, 08/12/92
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tb            Unsalted butter
   1      md            Onion -- chopped
   1      cl            Garlic -- chopped
   3      c             Fresh corn kernels
     1/4  c             Water
   1 1/2  tb            Corn starch
   2      c             Whole milk
     3/4  c             Lump crabmeat -- about 4
   1      c             Whipping cream
   2                    Poblano chili peppers --
                        - roasted, diced
   1                    Canned chipotle chili pepper --
                        - diced
                        Salt -- to taste
                        Fresh thyme or cilantro -- chopped

Melt 2 tb 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 corn starch. 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.

Yield: 4 Cups

Posted by: Pat Stockett


                   - - - - - - - - - - - - - - - - - -