Crab and Cauliflower Chowder

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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  cups cauliflower, cut into florets
• 1⁄2 cup water
• 3  tablespoons butter
• 3  tablespoons flour
• 1 (14 ounce) can vegetable broth
• 1 1⁄4 cups milk
• 1 (3 ounce) package cream cheese, cubed
• 2  tablespoons chopped pimiento
• 2  tablespoons fresh parsley, minced
• 1  tablespoon fresh chives, minced
• 1⁄4 teaspoon salt
• 1  cup  crabmeat
• 1⁄4 cup dry white wine

Directions

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