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Pueblo Pepper Jack Corn and Crab Chowder
Courtesy of Wisconsin Milk Marketing Board
Servings: 5
Prep Time: 10 MIn.
Cook Time: 25 Min.
What you need:
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2 Tbsp. butter
1 1/2 c. onion, finely chopped
3 cloves garlic, minced
1 c. red bell pepper, diced
14 oz. can low fat chicken broth
1 c. water
1 tsp. ground cumin
3/4 tsp. finely minced, canned chipotle peppers in Adobo sauce
1 1/2 c. small red potatoes, unpeeled and diced
2 c. fresh sweet corn kernels, cut from the cob (or use 2 c. frozen kernel corn)
1 1/2 c. half & half
2 Tbsp. cornstarch
6 oz. Wisconsin Pepper Jack cheese, shredded
2 c. imitation crabmeat chunks, coarsely chopped
1 Tbsp. cilantro, freshly chopped

Garnish:
fresh cilantro leaves
What to do:
1. In a Dutch oven over medium heat, melt butter. Add onion and garlic, sauté 4 to 5 min. 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 min.
2. Stir in corn kernels and cover, simmering 10 min. or until potatoes are tender.
3. 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.
4. Stir in crabmeat chunks and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro leaves. Serve with crusty bread.
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