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    You are in: Home / Recipes / Pueblo Pepper Jack Corn and Crab Chowder Recipe
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    Pueblo Pepper Jack Corn and Crab Chowder

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Burgundy Damsel's Note:

    From "The Great Big Butter Cookbook".

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    Ingredients:

    Serves: 5

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      In a Dutch oven set over medium heat, melt the butter. Add the onion and garlic, saute for 4 to 5 minutes until softened and golden. Stir in the bell pepper, stock, water, cumin and chipolte. Bring to a boil, then stir in potatoes. Adjust the heat to maintain a gentle boil, cover and cook for 5 minute.
    2. 2
      Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender.
    3. 3
      In a small bowl, combine the half and half and cornstarch, stirring until smooth. Slowly stir into the soup and bring to a boil. Reduce the heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened.
    4. 4
      Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.

    Ratings & Reviews:

    • on December 15, 2009

      55

      So delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pueblo Pepper Jack Corn and Crab Chowder

    Serving Size: 1 (427 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 440.8
     
    Calories from Fat 227
    51%
    Total Fat 25.3 g
    38%
    Saturated Fat 15.0 g
    75%
    Cholesterol 71.7 mg
    23%
    Sodium 376.6 mg
    15%
    Total Carbohydrate 40.9 g
    13%
    Dietary Fiber 4.2 g
    16%
    Sugars 7.3 g
    29%
    Protein 16.5 g
    33%

    The following items or measurements are not included:

    crabmeat

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