Corn and Crab Chowder

By Joelene

Ingredients

• 32 ounce container roasted-corn or Southwest corn soup
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 cup and 1 tablespoon half-and-half
• 1 poblano chile, roasted, peeled, diced
• 1/2 pound crab meat (reserve 1/2 cup for garnish)
• 2 tablespoons sour cream
• Pinch kosher salt
• 4 tablespoons roasted or freeze-dried corn (optional)

Preparation

Step 1

Place soup, cumin, pepper, 1 cup of half-and-half and 2/3 of chile in a saucepan. Cook over low heat until soup begins to simmer. Add all but 1/2 cup of crab meat and simmer 5 to 8 minutes to blend flavors. Meanwhile, puree remaining chile with sour cream and 1 tablespoon of half-and-half. Place in a small zip-seal bag. Ladle soup into 4 bowls. Top with remaining crab meat, drizzle each bowl with poblano cream and salt. Garnish with roasted or dried corn if desired.

Makes 4 servings.