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. Makes 4 cups From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4|
|Calories from Fat: 701 (78%)|
|Amt Per Serving||% DV|
|Total Fat 77.9g||104 %|
|Saturated Fat 48.2g||241 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 306.2mg||94 %|
|Sodium 406.5mg||14 %|
|Potassium 791.5mg||21 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 25.4g|
|Protein 28.7g||41 %|
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Calories per serving: 904
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