Crab, Horseradish And Roasted Poblano Chowder

• 2 tablespoons butter
• 1 tablespoon flour
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup diced carrots
• 1 pound baby red skin potatoes,
• diced into 1/2 -inch pieces
• 1 pound frozen corn kernels,
• thawed or fresh, about 3 cups
• 1 teaspoon chopped fresh thyme
• 6 cups seafood broth
• 1 roasted poblano chile, seeded and
• finely diced
• 1/3 cup freshly grated or jarred
• horseradish
• 1 pound fresh lump crabmeat
• 2 cups heavy cream
• 1 teaspoon 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, chile 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.

butter, flour, onion, celery, carrots, potatoes, corn, thyme, seafood broth, poblano chile, freshly grated, horseradish, lump crabmeat, heavy cream, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/crab-horseradish-and-roasted-poblano-chowder-50035861 (may not work)