Crab and White Bean Chowder |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Source: BHG Ingredients:
1 sweet red pepper, chopped |
1 large onion, chopped |
1 (4 ounce) can diced 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 1/2 teaspoon dried thyme, crushed |
fresh cilantro stem (optional) |
chopped sweet red pepper (optional) |
warm tortilla (optional) |
Directions:
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. Stir in beans and chicken broth.
3. Bring to boiling.
4. Reduce heat and simmer, covered, for 10 minutes.
5. Stir 1/2 cup of the milk into the flour.
6. Add to saucepan along with remaining milk.
7. Cook and stir until slightly thickened and bubbly.
8. Cook and stir 1 minute more.
9. Stir in crabmeat or chicken, cilantro, and thyme (if using canned chili peppers, add them now); heat through.
10. If desired, garnish chowder with additional cilantro and sweet pepper and serve with warm tortillas.
11. Make-Ahead Tip: Prepare the chowder as directed. Cover and chill for up to 2 days.
12. To serve, place in a covered saucepan and reheat over medium heat until hot.
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