Crab and White Bean Chowder

• 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 12 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.

sweet red pepper, onion, green chili peppers, olive oil, navy beans, chicken broth, milk, flour, frozen crabmeat, fresh cilantro, thyme, cilantro, sweet red pepper, tortilla

Taken from www.food.com/recipe/crab-and-white-bean-chowder-139252 (may not work)