Total Time
40mins
Prep 10 mins
Cook 30 mins

Source: BHG

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a