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.

Recipe Ingredients:

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

Garnish:
Fresh cilantro leaves

Cooking Directions:

1. In a Dutch oven over medium heat, melt butter. Add onion and garlic, sauté 4 to 5 minutes until softened and golden.
2. 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.
3. Stir in corn kernels and cover, simmering 10 minutes or until potatoes are tender.
4. Stir together half-and-half (light cream) and cornstarch until smooth. Slowly stir half-and-half (light cream) mixture into soup. Bring to boil.
5. Reduce heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened.
6. Stir in crabmeat chunks and cilantro and heat through for several minutes.
7. 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.