Pueblo Pepper Jack Corn And Crab Chowder

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

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

Recipe

• 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.