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    You are in: Home / Recipes / Crab and Cauliflower Chowder Recipe
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    Crab and Cauliflower Chowder

    Crab and Cauliflower Chowder. Photo by yogiclarebear

    1/3 Photos of Crab and Cauliflower Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Geema's Note:

    This recipe was discovered in BH&G's Appetizer's publication and is a delicious way to begin a festive meal. Or, make it for a special lunch or light dinner for yourself.

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    Units: US | Metric


    1. 1
      Place the cauliflower and water in a saucepan and bring to boiling.
    2. 2
      Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
    3. 3
      Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
    4. 4
      Add broth and milk and cook, stirring, until slightly thickened and bubbly.
    5. 5
      stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
    6. 6
      Stir over low heat until cream cheese melts.
    7. 7
      Stir in the crabmeat and heat through, then add wine.
    8. 8
      Serve sprinkled with more chives and parsley if desired.
    9. 9
      You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.

    Ratings & Reviews:

    • on April 24, 2012


      Very good, i made crab and shrimp cauliflower chowder. i added onions and garlic, and a lot more salt and pepper. The cauliflower gives a great texture like potatos but healthier

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    • on November 20, 2007


      Nummmy! I used non-fat cream cheese, canned crabmeat, 2 cups chicken broth, extra cauliflower and some shredded carrots *takes a breath* and only 1 tbsp butter. I made this into 4 servings and we enjoyed it with a melt sandwich for supper. This is a light tasting chowder, not heavy "fishy" like other chowders. Very, very good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2007


      I caramelized an onion and a few cloves of garlic, then added water and cauliflower to cook as in the directions. It's hard to believe, but I got a smooth soup even for having replaced some of the butter with olive oil and using whole wheat flour (didn't have white)! I also used fat free evaporated milk and imitation crab (on sale). It all tasted absolutely decadent and rich, but was actually quite healthy. I served this with some whole wheat crisped pita triangles. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Crab and Cauliflower Chowder

    Serving Size: 1 (212 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 164.3
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 7.5 g
    Cholesterol 38.0 mg
    Sodium 270.5 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 0.9 g
    Sugars 1.2 g
    Protein 3.7 g

    The following items or measurements are not included:


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