Ingredients
2 T butter
1 T flour
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup diced carrots
1 lb babn red skin potatoes, diced into 1/2" pieces
1 lb frozen corn kernels, thawed or fresh, about 3 cups
1 tsp chopped fresh thympe
6 cups seafood broth
1 roasted poblano chile, seeded and finely diced
1/3 cup freshly grated or jarred horseradish
1 lb fresh lump crabmeat
2 cups heavy cream
1 tsp salt
1/3 cup chopped cilantro
3 limes, cut in half
Preparation
In a pot over medium heat, melt the butter. Add the flour, and cook for 1 minute. Add onion, celery and carrots, stir, and cook 3 to 4 minutes until onions are soft. Add potatoes, corn and thyme, and cook 3 to 4 minutes more. Add seafood broth, poblano and horseradish. Bring to a boil, stirring occasionally. Reduce heat, add crabmeat, heavy cream and salt, and let cook 10 minutes. Stir in cilantro and serve with lime, squeezing lime juice in before eating.
