Corn and Crab Chowder

Ingredients

• 2 tablespoons butter ()
• 8 ounce bottled clam juice 
• 4 ounces crabmeat flaked cooked
• 16 ounce regular corn white frozen divided thaw (do not )
• 2 teaspoons ginger fresh divided minced peeled
• 4 tablespoons spring onion divided sliced
• 4.5 teaspoons juice of lemon fresh divided
• 1 cup milk 1% low-fat ()

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat.
2. Let stand 10 minutes. Puree mixture in blender.
3. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer.
4. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
5. Melt butter in small skillet over medium heat.
6. Add reserved 1/4 cup corn; sauté 1 minute.
7. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.