Crab And Bean Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.