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Cauliflower-Crab Chowder
How to make seafood chowder
Ingredients
- 1 (16 ounce) package (455g) Frozen Cauliflower
- 1/4 cup ( 1/2 stick) (60g) Butter
- 1/4 cup (30 g) Flower
- 1 (14 ounce) can (400 g) Chicken broth
- 1 1/2 cups (375 ml) Milk
- 1 (3 ounce) package (85 g) Cream chease, Cubed
- 1 (2 ounce) jar (60 g) Chopped pimento, Drained
- 1 teaspoon (5 ml) Dried parsley, Diced
- 1 (8 ounce) package (230g) Imitation crab meat, Drained
Instructions
- Cook cauliflower in 3/4 cup (175 ml) water in large saucpan until tender crisp.
- In separate saucepan, melt butter, stir in flower and mix well. Add broth, milk and cream cheese and cook, stirring constantly, until thick an bubbly.
- Add mixture to saucepan with cauliflower and stir in pimento, parsley and a teaspoon of salt and pepper.
- Stir in crab and heat just until thoroughly hot.
Cook Time
Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: 8 people
© 2018 Ryan Christopher Beitler
