Corn and Crab Chowder

• 4 tablespoons butter, unsalted
• 1 medium onions chopped
• 1 clove garlic chopped
• 3 cups corn fresh
• 1/4 cup water
• 1 1/2 tablespoons cornstarch
• 2 cups milk whole
• 3/4 cup crab meat lump
• 1 cup heavy whipping cream
• 2 each poblano peppers roasted and diced
• 1 each chipotle chili peppers canned, diced
• 1 x salt to taste
• 1 x thyme chopped fresh or cilantro

1. Melt 2 tablespoon butter in a large saucepan.
2. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes.
3. Transfer to a blender and add corn kernels, water and cornstarch.
4. Blend until smooth.
5. Melt remaining butter in same pan.
6. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
7. Add milk and heat to a simmer.
8. Cover partially and simmer 15 minutes, stirring often.
9. Strain soup, pressing on solids to remove as mush liquid from the corn as possible.
10. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt.
11. Heat to a simmer.
12. Serve hot, garnished with thyme or cilantro.

butter, onions, garlic, corn fresh, water, cornstarch, milk, crab meat lump, heavy whipping cream, peppers, chipotle chili peppers, salt, thyme

Taken from recipeland.com/recipe/v/corn-crab-chowder-38792 (may not work)