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.

2 users rated this recipe an average rating of 3.0
Yields:
3 main-dish or 6 appetizer servings
Start to Finish:
25 mins
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Crab and Cauliflower Chowder

Ingredients
6
ounces fresh or frozen crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
2 1/2
cups small cauliflower flowerets
1/4
cup margarine or butter
1/4
teaspoon white pepper
2
cups chicken broth or vegetable broth
2
cups milk
1
3 ounce package cream cheese, softened and cut up
1/4
cup dry white wine
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 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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