Crab and White Bean Chowder

14 ingredients
13 steps

Ingredients

  • 1 sweet red pepper, chopped
  • 1 large onion, chopped
  • 1 (4 ounce) candiced green chili peppers, drained or 1 fresh poblano pepper, seeded and finely chopped
  • 1 tablespoon olive oil or 1 tablespoon cooking oil
  • 1 (15 ounce) can navy beans or 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 cup chicken broth
  • 2 cups milk
  • 2 tablespoons all-purpose flour
  • 1 (6 ounce) package frozen crabmeat, thawed and flaked or 1 (6 1/2 ounce) can crabmeat, drained, flaked, and cartilage removed or 1 cup chopped cooked chicken
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon snipped fresh thyme or 12 teaspoon dried thyme, crushed
  • fresh cilantro stem (optional)
  • chopped sweet red pepper (optional)
  • warm tortilla (optional)

Directions

  1. 1
    In a large saucepan cook sweet pepper, onion, and fresh Anaheim or poblano pepper (if using) in hot oil about 3 minutes or until tender.
  2. 2
    Stir in beans and chicken broth.
  3. 3
    Bring to boiling.
  4. 4
    Reduce heat and simmer, covered, for 10 minutes.
  5. 5
    Stir 1/2 cup of the milk into the flour.
  6. 6
    Add to saucepan along with remaining milk.
  7. 7
    Cook and stir until slightly thickened and bubbly.
  8. 8
    Cook and stir 1 minute more.
  9. 9
    Stir in crabmeat or chicken, cilantro, and thyme (if using canned chili peppers, add them now); heat through.
  10. 10
    If desired, garnish chowder with additional cilantro and sweet pepper and serve with warm tortillas.
  11. 11
    Make-Ahead Tip: Prepare the chowder as directed.
  12. 12
    Cover and chill for up to 2 days.
  13. 13
    To serve, place in a covered saucepan and reheat over medium heat until hot.

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