Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   unsalted butter
   1      medium        onion -- chopped
   1      clove         garlic -- chopped
   3      cups          fresh corn kernels
     1/4  cup           water
   1 1/2  tablespoons   cornstarch
   2      cups          whole milk
     3/4  cup           lump crabmeat -- about 4
   1      cup           whipping cream
   2                    poblano chili peppers -- roasted and diced
   1                    canned chipotle chili -- pepper, diced

Preparation:

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