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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.

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Ratings

4.0 by 4 people

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  • Makes: 3 main-dish or 6 appetizer servings
  • Start to Finish: 25 mins

Crab and Cauliflower Chowder

Ratings

4.0 by 4 people

Rate This!

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 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

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