Crab and White Bean Chowder Recipe

Name: Crab and White Bean Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet red pepper, chopped; 1 large onion, chopped; 1 (4 ounce) candiced 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 1/2 ounce) can crabmeat, drained, flaked, and cartilage removed or 1 cup chopped cooked chicken; 2 tablespoons snipped fresh cilantro; 1 tablespoon snipped fresh thyme or ½ teaspoon dried thyme, crushed; fresh cilantro stem (optional); chopped sweet red pepper (optional); warm tortilla (optional)

Servings: persons

1 sweet red pepper, chopped
1 large onion, chopped
1 (4 ounce) candiced 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 1/2 ounce) can crabmeat, drained, flaked, and cartilage removed or 1 cup chopped cooked chicken
2 tablespoons snipped fresh cilantro
1 tablespoon snipped fresh thyme or ½ teaspoon dried thyme, crushed
fresh cilantro stem (optional)
chopped sweet red pepper (optional)
warm tortilla (optional)

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.
12
Cover and chill for up to 2 days.
13
To serve, place in a covered saucepan and reheat over medium heat until hot.

338

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 sweet red pepper, chopped, 1 large onion, chopped, 1 (4 ounce) candiced green chili peppers, drained or 1 fresh poblano pepper, seeded and finely chopped, 1 tablespoon olive oil or 1 tablespoon cooking oil, and more.

Yes, Crab and White Bean Chowder 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!

Crab and White Bean Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions