Crab, Horseradish And Roasted Poblamo Chowder

• 2 T butter
• 1 T flour
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup diced carrots
• 1 lb babn red skin potatoes, diced into 1/2" pieces
• 1 lb frozen corn kernels, thawed or fresh, about 3 cups
• 1 tsp chopped fresh thympe
• 6 cups seafood broth
• 1 roasted poblano chile, seeded and finely diced
• 1/3 cup freshly grated or jarred horseradish
• 1 lb fresh lump crabmeat
• 2 cups heavy cream
• 1 tsp salt
• 1/3 cup chopped cilantro
• 3 limes, cut in half

1. In a pot over medium heat, melt the butter. Add the flour, and cook for 1 minute. Add onion, celery and carrots, stir, and cook 3 to 4 minutes until onions are soft. Add potatoes, corn and thyme, and cook 3 to 4 minutes more. Add seafood broth, poblano and horseradish. Bring to a boil, stirring occasionally. Reduce heat, add crabmeat, heavy cream and salt, and let cook 10 minutes. Stir in cilantro and serve with lime, squeezing lime juice in before eating.

t, t, onion, celery, carrots, potatoes, corn kernels, thympe, seafood broth, poblano chile, freshly grated, lump crabmeat, heavy cream, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/crab-horseradish-and-roasted-poblamo-chowder-50022065 (may not work)