Robinmay's coconut corn chowder with crab

• 1 red onion chopped
• 1 tbsp olive oil
• 5 cup fresh corn kernels of the cob
• 1 cup canned coconut milk or light canned coconut milk
• 1 serrano pepper minced (ribs & seeds removed)
• 2 tbsp fresh lime juice
• 5 basil leaves chiffonaded (i like more)
• 2 cup milk
• 1/2 cup water
• 1 can or fresh lump crab meat drained and picked through
• 1 lime wedges
• 1 salt
• 1 pepper

1. In a 4- to 5-quart pan over medium-high heat, stir onion in olive oil until soft and translucent, 3 to 5 minutes.
2. .
3. Stir in corn, milk, coconut milk, water, and chili; bring to a simmer, reduce heat, and cook, stirring occasionally, until corn is tender to bite, 10 to 15 minutes.
4. With a slotted spoon, remove about 2 cups corn kernels from pan and reserve.
5. In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth.
6. Return to pan.
7. Add lime juice, basil, and reserved corn.
8. Stir soup over medium heat until hot, 2 to 3 minutes.
9. Add salt and pepper to taste.
10. Ladle into bowls
11. Top with a spoonful of crab meat and a little extra basil, then garnish with lime wedges.

red onion, olive oil, fresh corn kernels, coconut milk, serrano pepper, lime juice, basil, milk, water, fresh lump crab meat, lime wedges, salt, pepper

Taken from cookpad.com/us/recipes/331376-robinmays-coconut-corn-chowder-with-crab (may not work)