Pueblo Pepper Jack Corn and Crab 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 chipotle peppers 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
- In a Dutch oven over medium heat, melt butter. Add onion and garlic, sauté
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
- 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.
Yield: 5 servings
Recipe and photo credit: Dairy Farmers of Wisconsin