Crab, Shrimp And Corn Chowder Recipe
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
- 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.
- Add in corn, fish stock and cornstarch and puree till smooth.
- Heat remaining butter in same pan over medium heat.
- Add in the corn puree and cook 4-5 min, stirring frequently, till thickened. Stir in lowfat milk and bring to a simmer.
- Cover partially, reduce heat to low and gently simmer 10 min.
- Add in next 5 ingredients and salt to taste. Heat just to a simmer.
- Serve warm, garnished with lime and cilantro.
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