Corn Chowder with Rice Beans, Chayote and Crab

Name: Corn Chowder with Rice Beans, Chayote and Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice beans or other very small white beans; 1 onion, cut in half and stuck with 2 cloves; 1 bay leaf; 2 teaspoons salt; 2 tablespoons olive oil; 1 medium onion, diced; 1/2 teaspoon freshly ground black pepper; 3 garlic cloves, minced or pureed; 12 jalapeno chiles, seeded and minced; 2 cups corn kernels, from about 6 ears; 2 quarts chicken stock, vegetable stock or water; 2 chayote squash, diced; 2 red bell peppers, roasted, peeled, seeded and diced; 1/2 pound lump crabmeat, picked over; 1/2 cup crema, creme fraiche or sour cream; Minced chives for garnish

Servings: persons

1 cup rice beans or other very small white beans
1 onion, cut in half and stuck with 2 cloves
1 bay leaf
2 teaspoons salt
2 tablespoons olive oil
1 medium onion, diced
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced or pureed
12 jalapeno chiles, seeded and minced
2 cups corn kernels, from about 6 ears
2 quarts chicken stock, vegetable stock or water
2 chayote squash, diced
2 red bell peppers, roasted, peeled, seeded and diced
1/2 pound lump crabmeat, picked over
1/2 cup crema, creme fraiche or sour cream
Minced chives for garnish

1
Soak rice beans in cold water 8 hours or overnight.
2
Drain, rinse and drain again.
3
Place soaked beans in a medium heavy pot with enough cold water to cover by an inch.
4
Add onion and bay leaf.
5
Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes.
6
Add 1 teaspoon salt, and cold water to just cover the beans if necessary.
7
Cook an additional 2030 minutes until beans are creamy inside but still intact.
8
Remove onion and bay leaf and reserve.
9
Heat olive oil in large kettle over high heat.
10
When smoking, add onions, 1 teaspoon salt, and freshly ground pepper.
11
Stir and cook 5 minutes until softened.
12
Add garlic and chiles and cook one minute to release their aroma.
13
Add corn kernels, stock or water, chayote, and rice beans with the cooking liquid.
14
Bring to a boil, turn down heat and simmer 15 minutes.
15
Stir in peppers, crab, and crema and warm through.
16
Serve garnished with minced chives.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup rice beans or other very small white beans, 1 onion, cut in half and stuck with 2 cloves, 1 bay leaf, 2 teaspoons salt, and more.

Yes, Corn Chowder with Rice Beans, Chayote and Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!