Crab and White Bean Chowder

Source: BHG

• Ready In: 40 mins
• Serves: 4

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 1/2ounce) 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.