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Pueblo Pepper Jack Corn and Crab Chowder

Pueblo Pepper Jack Corn and Crab Chowder





  1. In a Dutch oven over medium heat, melt butter. Add onion and garlic, sauté 4 to 5 minutes until softened and golden.
  2. 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.
  3. Stir in corn kernels and cover, simmering 10 minutes or until potatoes are tender.
  4. 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.
  5. Stir in crabmeat chunks and cilantro and heat through for several minutes.
  6. Garnish individual servings with fresh cilantro leaves.
  7. Serve with crusty bread.

Yield: 5 servings

Recipe and photo credit: Dairy Farmers of Wisconsin


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