Corn Chowder With Rice Beans, Chayote And Crab
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables, Dairy | Hot, Tamales, Too | 6 | Servings | |
INGREDIENTS
| 1 | c | Rice beans or other very |
| small white beans | ||
| 1 | Onion, cut in half and Stuck | |
| With 2 Cloves | ||
| 1 | Bay leaf | |
| 2 | t | Salt |
| 2 | T | Olive oil |
| 1 | Onion, diced | |
| 1/2 | t | Freshly ground pepper |
| 3 | Garlic cloves, minced or | |
| pureed | ||
| 12 | Jalapeno chiles, seeded and | |
| minced | ||
| 2 | c | Corn kernels, from about 6 |
| ears | ||
| 2 | qt | Chicken stock |
| Vegetable stock or | ||
| Water | ||
| 2 | Chayote squash, diced | |
| 2 | Red bell peppers, roasted | |
| peeled Seeded And Diced | ||
| 1/2 | lb | Lump crabmeat, picked over |
| 1/2 | c | Crema Creme Fraiche Or sour |
| cream | ||
| Minced chives for garnish |
INSTRUCTIONS
Soak rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1 teaspoon salt, and cold water to just cover the beans if necessary. Cook an additional 20-30 minutes until beans are creamy inside but still intact. Remove onion and bay leaf and reserve. Heat olive oil in large kettle over high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground pepper. Stir and cook 5 minutes until softened. Add garlic and chiles and cook one minute to release their aroma. Add corn kernels, stock or water, chayote, and rice beans with the cooking liquid. Bring to a boil, turn down heat and simmer 15 minutes. Stir in peppers, crab, and crema and warm through. Serve garnished with minced chives. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/25/96 show Posted to MC-Recipe Digest V1 #321 Recipe by: TOO HOT TAMALES SHOW #6350 From: Pat Asher <asher@mcs.com> Date: Fri, 29 Nov 1996 08:01:55 -0600
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Nutrition (calculated from recipe ingredients)
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Calories: 714
Calories From Fat: 114
Total Fat: 12.7g
Cholesterol: 19.4mg
Sodium: 1561.7mg
Potassium: 2373.1mg
Carbohydrates: 121.5g
Fiber: 20.5g
Sugar: 21.1g
Protein: 33.9g