Instructions: Melt half the butter in a large nonreactive saucepan over medium high heat. Saute onion and garlic 4-5 minutes stirring frequently, until onion is softened. Transfer to a blender.

Add corn, fish stock and cornstarch and puree until smooth.

Melt remaining butter in same pan over medium heat.

Add the corn puree and cook 4-5 minutes, stirring frequently, until thickened. Stir in milk and bring to a simmer.

Cover partially, reduce heat to low and gently simmer 10 minutes.

Add next 5 ingredients and salt to taste. Heat just to a simmer.

Serve hot, garnished with lime and cilantro.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.