White Bean & Crab Chowder
1 red pepper, chopped
1 onion, chopped
4-ounce can green chili peppers, drained and diced
1 tablespoon of olive oil
15-ounce can of navy beans, rinsed and drained
1 cup of chicken broth
2 cups milk
2 tablespoons flour
6-ounce package crabmeat, thawed and flaked
2 tablespoons fresh cilantro, snipped
1 tablespoon fresh thyme, snipped
Fresh cilantro stems
Sweet red pepper, chopped
Warm tortillas
In a large saucepan, cook the red pepper, onion, and chili peppers for 3 minutes. Add beans and chicken broth. Bring to a boil, reduce heat, and simmer while uncovered for 10 minutes. In a bowl, mix 1/2 cup milk and flour, whisking until well blended. Add to the soup, whisking in until thickened. Add crabmeat, cilantro, and thyme, heating through. After pouring chowder in serving bowls, garnish with cilantro and red peppers. Serve with warm tortillas.