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