Pueblo Pepper Jack Corn And Crab Chowder

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Wisconsin Cheese


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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

2 tablespoons cornstarch

6 ounces Wisconsin Pepper Jack cheese, shredded

2 cups imitation crabmeat chunks, coarsely chopped

1 tablespoon cilantro, freshly chopped


Fresh cilantro leaves

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