Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 1 Tbsp. unsalted butter

  2. 1-1/2 medium onions

  3. 2 small cloves garlic, minced

  4. 4-1/4 cups corn kernels, thawed if frozen

  5. 1/4 cup plus 2 Tbsps. fish stock or water

  6. 2-1/4 Tbsps. cornstarch

  7. 3 cups milk

  8. 1-1/2 cups crabmeat or imitation crabmeat

  9. 6 oz. medium cooked shrimp, peeled

  10. 1-1/2 cups heavy cream

  11. 1/2 lb. ancho peppers, diced

  12. 1-1/2 canned chipotle chile , finely minced

  13. 3/4 limes, sliced

  14. 3 Tbsps. fresh cilantro, chopped

Instructions Jump to Ingredients ↑

  1. Melt half the butter in a large nonreactive saucepan over medium high heat. Sauté onion and garlic 4-5 minutes stirring frequently, until onion is softened. Transfer to a blender. Add corn, fish stock and cornstarch and purée until smooth. Melt remaining butter in same pan over medium heat. Add the corn purée and cook 4-5 minutes, stirring frequently, until thickened. Stir in milk. Partially cover pan and simmer 10 minutes over low heat. Add next 5 ingredients and salt to taste. Heat just to a simmer. Serve hot, garnished with lime and cilantro.


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