Crab and Corn Chowder

Wouldn't cha love to have a brimming bowl of this after a day at the beach:
(makes 4 servings)

1 T. EVOO
1/2 med. red onion, finely chopped
2 garlic cloves, minced or pressed
1/4 serrano pepper, minced (about 1 t.,; optional)
4 ears of white* corn, husked an kernels removed, cobs reserved
1 T. chili powder
1 t. ground cumin
1 t. sweet Hungarian paprika
3 cups low-sodium chicken or veg. broth
1 cup water
1/2 bunch fresh cilantro leaves (or parsley*), roughly chopped
8 oz. lump crab meat, picked over to remove any cartilage
Juice of 1 lime
3/4 t. coarse* sea* salt
Dill fronds

Heat a large pot over med, heat, Add oil, and once it's hot, add onion, garlic, serrano pepper and corn. Stir to combine, and cook for 203 mins., until onions become soft and translucent. Ass chili powder, cumin and paprika and stir to combine. Turn up heat to med.-high and ad chicken broth and 1 cup water, stirring to combine. Add reserved corncobs, bring to a simmer, and simmer for 12-15 mins. Remove corncobs. Carefully ladle 2 cups of the chowder with vegetables, into a blender and blend until smooth. (Be sure to hold down the blender's lid tightly with a towel; hot liquid will create steam pressure in blender). Add pureed chowder back to pot and stir to combine. Reduce heat to low and add cilantro, crab meat, lime juice, and salt. Stir gently and cook for 5 mins. Taste and adjust seasoning; adjust thickness by adding more water if needed. Ladle into bowls and top with dill fronds. Serve with Parmesan garlic bread sticks and a Caesar salad. Dine al Fresco tonight!!

Get a little nutty today. It will feel GOOD!!

Love,

MM