Pueblo Pepper Jack Corn and Crab Chowder

From "The Great Big Butter Cookbook".

• Ready In: 35 mins
• Serves: 5
• Yields: 5

Ingredients

• 2  tablespoons butter
• 1 1⁄2 cups  finely chopped onions
• 3  garlic cloves, minced
• 1  cup  diced red bell pepper
• 14  ounces  chicken stock
• 1  cup water
• 1  teaspoon ground cumin
• 3⁄4 teaspoon chipotle pepper, finely minced
• 1 1⁄2 cups small red potatoes, diced
• 2  cups corn
• 1 1⁄2 cups half-and-half
• 2  tablespoons cornstarch
• 6  ounces monterey jack pepper cheese, shredded
• 2  cups  crabmeat, chopped
• 1  tablespoon cilantro, freshly chopped

Directions

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. Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender.
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. Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.