Pueblo Pepper Jack Corn and Crab Chowder
Dive into a bowl of rich, flavorful comfort with this Pueblo Pepper Jack Corn and Crab Chowder—a hearty recipe that combines the sweetness of tender crab meat and fresh corn with the smoky heat of poblano and red bell peppers. This creamy chowder is thickened with a buttery roux, infused with warming spices like cumin and paprika, and elevated with the melty, zesty kick of pepper jack cheese. Perfect for a cool evening, this dish is balanced with the brightness of fresh cilantro and a squeeze of lime, making every bite indulgent yet refreshing. Ready in just under an hour, this seafood chowder is a show-stopping option for dinner parties or a comforting family meal.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium poblano pepper, diced
- 4 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 1 large russet potato, peeled and diced
- 2 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 1 cup pepper jack cheese, shredded
- 12 ounces crab meat, picked over for shells
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges (for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, garlic, red bell pepper, and poblano pepper. Sauté for 5-7 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux.
Gradually pour in the chicken or seafood stock, whisking constantly to prevent lumps from forming.
Add the diced potato and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the potato is tender.
Stir in the corn, heavy cream, shredded pepper jack cheese, salt, black pepper, cumin, and paprika. Let the chowder simmer for another 5 minutes, stirring occasionally, until the cheese is fully melted and the flavors are well combined.
Gently fold in the crab meat and cook for an additional 3-5 minutes, just until the crab is heated through.
Taste and adjust the seasoning if necessary. Remove the pot from the heat.
Serve the chowder in bowls, garnished with chopped cilantro and a lime wedge on the side for squeezing.
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 10309 mg | 448% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 43.0 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1429 mg | 110% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4860 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
