Crab and Cauliflower Chowder

Recipe by Geema
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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