A delightful chowder combining the sweetness of corn with the richness of crab and a hint of smoky chipotle spice.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the chopped onion, celery, diced potatoes, and minced garlic to the saucepan. Cook until the vegetables are softened.
Stir occasionally to prevent sticking.
Stir in the chopped chipotle chiles and cook for an additional minute.
Adjust the amount of chipotle to your spice preference.
Pour in the clam broth and add the corn kernels along with the cobs. Bring to a simmer.
The corn cobs enhance the flavor of the broth.
Remove the corn cobs and stir in the heavy cream. Simmer for 5 minutes.
Do not let the cream boil to prevent curdling.
Gently fold in the crabmeat and heat through. Season with salt and pepper to taste.
Be gentle to keep the crabmeat intact.
Serve the chowder hot, garnished with fresh herbs if desired.
A sprinkle of chopped parsley or cilantro adds a fresh touch.
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