Crab, Shrimp And Corn Chowder Recipe

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Servings: 1

Ingredients

  • 1/4 c. plus 1 Tbsp unsalted butter
  • 1 1/2 med onions, minced
  • 2 sm clv garlic, chopped
  • 4 1/2 c. corn kernels
  • 1/4 c. plus 2 Tbsp fish stock or possibly water
  • 2 1/4 Tbsp. cornstarch
  • 3 c. lowfat milk
  • 1 1/2 c. crabmeat or possibly imitation crabmeat
  • 6 ounce medium cooked shrimp , peeled
  • 1 1/2 c. heavy cream
  • 1/2 lb roasted poblano or possibly Anaheim peppers, diced
  • 1 1/2 x canned chipotle chile (optional), finely chopped
  • 3/4 x lime, sliced
  • 3 Tbsp. fresh cilantro, minced

Directions

  1. Heat half the butter in a large nonreactive saucepan over medium high heat. Saute/fry onion and garlic 4-5 min stirring frequently, till onion is softened. Transfer to a blender.
  2. Add in corn, fish stock and cornstarch and puree till smooth.
  3. Heat remaining butter in same pan over medium heat.
  4. Add in the corn puree and cook 4-5 min, stirring frequently, till thickened. Stir in lowfat milk and bring to a simmer.
  5. Cover partially, reduce heat to low and gently simmer 10 min.
  6. Add in next 5 ingredients and salt to taste. Heat just to a simmer.
  7. Serve warm, garnished with lime and cilantro.

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