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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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alostertag April 24, 2012

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!

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yogiclarebear November 20, 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.

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Meredith C-ville January 26, 2007

I think this is really outstanding. I used no butter, fat free cream cheese, fat free evaporated milk, no pimiento (I didn't have any) and imitation crab and it was still delicious and rich tasting. It was thickened with about a tsp of cornstarch mixed with the same amount of water which gave it a nice body but didn't really "thicken" it much. I made a one serving size for just myself and really wish I had made more. I will make more very soon. Excellent recipe that is very tolerant of changes for personal requirements.

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Annacia January 02, 2007
Crab and Cauliflower Chowder