Crab and White Bean Chowder
- 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. Stir in beans and chicken broth. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes.
- Stir 1/2 cup of the milk into the flour. Add to saucepan along with remaining milk. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in crabmeat or chicken, cilantro, and thyme (if using canned chili peppers, add them now); heat through.
- If desired, garnish chowder with additional cilantro and sweet pepper and serve with warm tortillas. Makes about 6 cups (4 main-dish servings).
From the Test Kitchen
Prepare the chowder as directed. Cover and chill for up to 2 days. To serve, place in a covered saucepan and reheat over medium heat until hot.
Nutrition Facts (Crab and White Bean Chowder)
- Per serving:
- 302 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 43 mg chol. ,
- 864 mg sodium ,
- 38 g carb. ,
- 1 g fiber ,
- 22 g pro.
ALR9489218DW 412 Days Ago
Added sea salt and pepper to taste, and dumped in some leftover fried potatoes from breakfast. Topped it with freshly grated parmesan. Otherwise it would have been quite bland. It didn't have a seafood flavor at all - either not enough crab meat or perhaps substitute the chicken broth with seafood stock. Won't make this recipe again as written.