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

Directions

1. 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. 2

   Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender.

3. 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. 4

   Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.