Pueblo Pepper Jack Corn and Crab Chowder

⏱ 35 mins 🍽 5 , 5 serving(s) 🏷 Chowders

This rich and creamy chowder combines sweet corn and succulent crabmeat with a base of aromatic vegetables and spicy pepper jack cheese. Flavoured with cumin and chipotle, it offers a gentle warmth. The dish is finished with fresh cilantro for a bright, herby note. It's a satisfying soup that comes together quickly, ideal for a cosy lunch or dinner. Serve it with some crusty bread to soak up every last bit.

Pueblo Pepper Jack Corn and Crab Chowder

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

Method

  1. Melt the butter in a Dutch oven. Cook the onion and garlic for 4 to 5 minutes until they are soft and golden.
  2. Add the diced red bell pepper, chicken stock, water, cumin and chipotle. Bring the mixture to a boil before adding the potatoes.
  3. Cover the pot and let it cook at a gentle boil for 5 minute.
  4. Stir the corn kernals into the soup, cover it again, and simmer for 10 min or until the potatoes are tender.
  5. Mix the half and half with the cornstarch in a small bowl until smooth.
  6. Pour this mixture slowly into the soup while stirring, then bring it back to a boil.
  7. Reduce the heat to low and stir in the shredded Pepper Jack cheese until the soup is smooth and thickened.
  8. Add the chopped crabmeat and freshly chopped cilantro, heating everything through for several minutes.

Nutrition (per serving)

Sodium376700 mg

Recipe details

CategoryChowders
AuthorBurgundy Damsel