Pueblo Pepper Jack
Corn and Crab Chowder
2 Tbsp. butter
1-1/2 cups onion, finely chopped
3 cloves garlic, minced
1 cup red bell pepper, diced
14-ounce can low-fat chicken broth
1 cup water
1 tsp. ground cumin
3/4 tsp. finely minced, canned smoked chipotle peppers
in adobo sauce
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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 Tbsp. cornstarch
6 oz. Wisconsin Pepper Jack cheese, shredded
2 cups imitation crabmeat chunks, coarsely chopped
1 Tbsp. 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 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 cheese, 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:
4-5 servings
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