Ingredients
2 tablespoons butter
1 tablespoon flour
¾ cup chopped onion
½ cup chopped celery
½ cup diced carrots
1 pound baby red skin potatoes,
diced into ½ -inch pieces
1 pound frozen corn kernels,
thawed or fresh, about 3 cups
1 teaspoon chopped fresh thyme
6 cups seafood broth
1 roasted poblano chile, seeded and
finely diced
1/3 cup freshly grated or jarred
horseradish
1 pound fresh lump crabmeat
2 cups heavy cream
1 teaspoon 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, chile 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.
