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Crab, Shrimp and Corn Chowder

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, D, E, P
    MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    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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