DIRECTIONS STEP 1: Melt butter in large pot over medium-low heat. Add onions and saute until tender and translucent. Add garlic, jalapeño, ancho chile powder, lime peel, lime and lemon juice. STEP 2: Break corn cobs in half and place in large pot (or use canned corn). Add chicken broth, 1 cup water, cilantro stems, and 1 Tsp salt to pot. Bring to boil. STEP 3: Add Crabmeat and the rest of the listed ingredients. Season to taste. (Reserve Extra crabmeat for garnish) STEP 4: you can either reserve 1/3 cup crabmeat for garnish or toasted Tortilla chips as a garnish.
(Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips).
Comments:
So tasty, chilli