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Crab and Cauliflower Chowder

Yield: 3 main-dish or 6 appetizer servings
Start to Finish 25 mins
Crab and Cauliflower Chowder
  • 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  cup  all-purpose flour
  • 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

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)
  • cal. (kcal) 350,
  • Fat, total (g) 23,
  • chol. (mg) 55,
  • sat. fat (g) 9,
  • carb. (g) 16,
  • pro. (g) 18,
  • sodium (mg) 1108,
  • Percent Daily Values are based on a 2,000 calorie diet

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