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Corn Chowder With Rice Beans, Chayote And Crab Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Minced chives for garnish

2 tablespoons olive oil

2 cups corn kernels, from about 6 ears

1/2 pound lump crabmeat, picked over

2 red bell peppers, roasted, peeled, seeded and diced

2 chayote squash, diced

1 bay leaf

1/2 teaspoon freshly ground black pepper

12 jalapeno chiles, seeded and minced

1/2 cup crema, creme fraiche or sour cream

2 quarts chicken stock, vegetable stock or water

1 cup rice beans or other very small white beans

2 teaspoons salt

1 medium onion, diced

3 garlic cloves, minced or pureed

1 onion, cut in half and stuck with 2 cloves

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