INGREDIENTS:

1/4 cup plus 1 Tbsp. unsalted butter
1-1/2 medium onions\cooked, chopped
2 small cloves garlic, minced
4-1/4 cups corn kernels, thawed if frozen
1/4 cup plus 2 Tbsps. fish stock or water
2-1/4 Tbsps. cornstarch
3 cups milk
1-1/2 cups crabmeat or imitation crabmeat
6 oz. medium cooked shrimp, peeled
1-1/2 cups heavy cream
1/2 lb. ancho peppers, diced
1-1/2 canned chipotle chile (optional), finely minced
3/4 limes, sliced
3 Tbsps. fresh cilantro, chopped

DIRECTIONS:

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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