Serves:

Ingredients:

4 tb Unsalted butter
1 Canned chipotle chili
roasted and diced
2 Poblano chili peppers,
1 c Whipping cream
ounces
3/4 c Lump crabmeat, about 4
2 c Whole milk
1 1/2 tb Cornstarch
1/4 c Water
3 c Fresh corn kernels
1 Clove garlic, chopped
1 md Onion, chopped
pepper, diced

Method:

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.