Pueblo Pepper Jack Corn And Crab Chowder Recipe

Name: Pueblo Pepper Jack Corn And Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 1/2 cups finely chopped onions, 3 garlic cloves, minced, 1 cup diced red bell pepper, and more.

Yes, Pueblo Pepper Jack Corn And Crab Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pueblo Pepper Jack Corn And Crab Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions