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Crab and Cauliflower Chowder

Crab and Cauliflower Chowder created by yogiclarebear

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:
25mins
Serves:
Units:

ingredients

directions

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

@Geema
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@Geema
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"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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  1. moocl005
    I too added sautéed onion and garlic, used tarragon instead of parsley and chives, a little more salt and pepper. Delicious!
    Reply
  2. alostertag
    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
    Reply
  3. yogiclarebear
    Crab and Cauliflower Chowder Created by yogiclarebear
    Reply
  4. yogiclarebear
    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!
    Reply
  5. Meredith C-ville
    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.
    Reply
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