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Pueblo Pepper Jack Corn
and Crab Chowder

Pueblo Pepper Jack Corn and Crab Chowder

Ingredients

Chowder

  • 2 tablespoons butter
  • 1 1/2 cups onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup red bell pepper, diced
  • 1 (14-ounce) can low-fat chicken broth
  • 1 cup water
  • 1 teaspoon ground cumin
  • 3/4 teaspoon finely minced, canned smoked chipotlepeppers in Adobo sauce
  • 1 1/2 cups small red potatoes, unpeeled and diced
  • 2 cups fresh sweet corn kernels, cut from the cob(or use 2 cups frozen kernel corn)
  • 1 1/2 cups half-and-half
  • 2 tablespoons cornstarch
  • 6 ounces Wisconsin pepper jack cheese, shredded
  • 2 cups imitation crabmeat chunks, coarsely chopped
  • 1 tablespoon cilantro, freshly chopped

Garnish

  • Fresh cilantro leaves


Instructions

  • In a Dutch oven over medium heat, melt butter. Add onion and garlic, saut√© 4 to 5 minutes until softened and golden.
  • Stir in red bell pepper, broth, water, cumin and minced chipotle pepper. Bring mixture to a boil, stir in potatoes. Adjust heat to maintain a gentle boil, cover and cook 5 minutes.
  • Stir in corn kernels and cover, simmering 10 minutes or until potatoes are tender.
  • Stir together half-and-half and cornstarch until smooth. Slowly stir half-and-half mixture into soup. Bring to boil. Reduce heat to low and stir in pepper jack, stirring until smooth and thickened.
  • Stir in crabmeat chunks and cilantro and heat through for several minutes.
  • Garnish individual servings with fresh cilantro leaves.
  • Serve with crusty bread.

Servings: 5

Recipe and photo credit: Dairy Farmers of Wisconsin.


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