Pueblo Pepper Jack Corn and Crab Chowder

Pueblo Pepper Jack Corn and Crab Chowder

prep time

minutes
cook time

minute
servings
5

Ingredients


















Cooking Instructions

1

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.


2

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.


3

Stir in crabmeat chunks and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro leaves. Serve with crusty bread.


Ingredients


















Cooking Instructions

1

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.


2

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.


3

Stir in crabmeat chunks and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro leaves. Serve with crusty bread.


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