Crab and Cauliflower Chowder
ounces fresh or frozen crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
cups small cauliflower flowerets
cup margarine or butter
teaspoon white pepper
cups chicken broth or vegetable broth
3 ounce package cream cheese, softened and cut up
cup dry white wine
tablespoons snipped fresh parsley
- 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.
- 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.
- 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 Facts(Crab and Cauliflower Chowder)
- Per serving:
- 350 kcal cal.,
- 23 g fat
- (9 g sat. fat,
- 55 mg chol.,
- 1108 mg sodium,
- 16 g carb.,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet