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Yields: 6 servings |
Ingredients:
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TOOLS NEEDED: (CLICK TO PURCHASE)
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Enamel-on-Steel 8 Qt. Stock Pot (4 Qt. currently unavailable)
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1. Prepare the corn by husking (if using fresh) and remove kernels from the cob. Set aside. Heat butter in pot over medium heat. Add shallots and garlic. Cook until fragrant.
2. Add in the corn and chicken broth. Cover and cook over medium heat for 7-8 minutes.
3. Add salt, pepper, and chipotle. Stir until incorporated.
4. Add in the milk, cover and bring to a boil. Allow soup to cook over low-medium heat to thicken for 5 minutes.
5. Remove about half of the soup and put into the blender. Blend until creamy.
6. Pour this back into the soup pot and add in the crab meat. Stir and allow to simmer on low heat for 5 minutes. Add the lime juice as well.
7. Remove from heat. If serving chilled, allow it to sit in the refrigerator for at least 2 hours.
8. Top with cilantro and avocado slices. Plate and serve.
