Pueblo Pepper Jack Corn and Crab Chowder

Servings: 5


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

Fresh cilantro leaves

Cooking Directions:

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 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.

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