Pueblo Pepper Jack Corn and Crab Chowder
Traditional corn and crab chowder is given a delicious, spicy Southwestern makeover in this recipe. Serve this hearty chowder with warm crusty bread and a simple side salad of baby greens tossed in a citrus vinaigrette to complete the meal.
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 (light cream)
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
- 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 (light cream) and cornstarch until smooth. Slowly stir half-and-half (light cream) 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.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.