Crab and Cauliflower Chowder
This rich chowder would make an elegant first-course soup for 6 people. For more color, use broccoli florets instead of the cauliflower.
Total Time:
25 mins
Servings:
3 main-dish or 6 appetizer servings
Ingredients
-
6 ounces fresh or frozen crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
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2-1/2 cups small cauliflower flowerets
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1/4 cup margarine or butter
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1/4 cup all-purpose flour
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1/4 teaspoon white pepper
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2 cups chicken broth or vegetable broth
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2 cups milk
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1 3-ounce package cream cheese with chives, softened and cut up
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1/4 cup dry white wine
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2 tablespoons snipped fresh parsley
Directions
1.
Thaw crabmeat, if frozen. In a large saucepan cook cauliflower flowerets in margarine or butter for 5 to 6 minutes or just until crisp-tender.
2.
Stir in flour and pepper. Add chicken broth or vegetable broth and milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
3.
Gradually stir about 1 cup of the hot milk mixture into the softened cream cheese; return to saucepan. Cook and stir over low heat until cream cheese melts. Stir in crabmeat and wine; heat through. Sprinkle each serving with parsley. Makes 3 main-dish or 6 appetizer servings.
Nutrition information
Calories 350, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 55 mg, Sodium 1108 mg, Carbohydrate 16 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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