- Melt butter or heat olive oil in a large, heavy pot. Stir in onion, garlic and jalapeño, and cook over moderately high heat until lightly browned, for about 6 to 7 minutes. Stir in corn and cook until the corn is lightly browned, about 5 minutes. Add broth, chili powder and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.
- Transfer half of the soup into a blender or food processor, and puree until almost smooth. Add the blended soup back into the unblended soup, and stir to combine.
- Add the lime juice and zest, crabmeat and cilantro to the soup and bring to a boil. Serve hot and garnish with tortilla strips.