Crab, Shrimp and Corn Chowder

• 1/4 cup plus 1 Tbs. unsalted butter
• 1-1/2 medium onions, chopped
• 2 small cloves garlic, minced
• 4-1/2 cups corn kernels
• 1/4 cup plus 2 Tbs. fish stock or water
• 2-1/4 Tbs. cornstarch
• 3 cups milk
• 1-1/2 cups crabmeat or imitation crabmeat
• 6 ounces medium cooked shrimp , peeled
• 1-1/2 cups heavy cream
• 1/2 lb. roasted poblano or Anaheim peppers, diced
• 1-1/2 canned chipotle chile (optional), finely minced
• 3/4 lime, sliced
• 3 Tbs. fresh cilantro, chopped

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 and bring to a simmer.

Cover partially, reduce heat to low and gently simmer 10 minutes.

Add next 5 ingredients and salt to taste.

Heat just to a simmer.

Serve hot, garnished with lime and cilantro.

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