Title: Corn and crab chowder
 Categories: Seafood, Soups/stews, Mexican
      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 08/12/92 Shared