Pueblo Pepper Jack Corn and Crab Chowder

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READY IN: 35mins
SERVES: 5
YIELD: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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