Spicy Corn and Crab Chowder

Categories: Soup

Ingredients

• 1 medium poblano chile
• 1 tablespoon butter
• 1 cup finely chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground red pepper
• 1 (16-ounce) package frozen corn kernels, thawed
• 1 cup half-and-half, divided
• 1 (8-ounce) russet potato, peeled and chopped
• 2 cups water
• 2 tablespoons all-purpose flour
• 1 cup 2% reduced-fat milk
• 1 (8-ounce) container crab claw meat, shell pieces removed

Directions

1. Preheat broiler.

2. Place poblano on a foil-lined baking sheet.

3. Broil 8 minutes on each side or until blackened.

4. Place pepper in a small zip-top plastic bag; seal.

5. Let stand 10 minutes.

6. Peel and chop.

7. Melt the butter in a Dutch oven over medium-high heat.

8. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally.

9. Add corn; sauté 2 minutes.

10. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth.

11. Add potato to pan; sauté 1 minute.

12. Stir in 2 cups water; bring to a boil.

13. Cook 4 minutes or until potato is almost tender.

14. Reduce heat to medium.

15. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth.

16. Add flour mixture to pan.

17. Cook 1 minute, stirring constantly.

18. Return corn puree to pan.

19. Stir in poblano, milk, and crab; bring to a simmer.

20. Cook 3 minutes, stirring frequently.

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