Pueblo Pepper Jack Corn and Crab Chowder Recipe

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Pueblo Pepper Jack Corn and Crab Chowder
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.35 Kcal (458 kJ)
Calories from fat 50.18 Kcal
% Daily Value*
Total Fat 5.58g 9%
Cholesterol 14.35mg 5%
Sodium 116.13mg 5%
Potassium 152.59mg 3%
Total Carbs 7.93g 3%
Sugars 1.63g 7%
Dietary Fiber 0.95g 4%
Protein 6.83g 14%
Vitamin C 11.1mg 18%
Vitamin A 0.2mg 7%
Iron 3.5mg 20%
Calcium 65mg 7%
Amount Per 100 g
Calories 97.51 Kcal (408 kJ)
Calories from fat 44.74 Kcal
% Daily Value*
Total Fat 4.97g 9%
Cholesterol 12.79mg 5%
Sodium 103.55mg 5%
Potassium 136.06mg 3%
Total Carbs 7.07g 3%
Sugars 1.46g 7%
Dietary Fiber 0.85g 4%
Protein 6.09g 14%
Vitamin C 9.9mg 18%
Vitamin A 0.2mg 7%
Iron 3.2mg 20%
Calcium 58mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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