Recipe

		Crab and Cauliflower Chowder
		Serving Size - 6
		Prepared By - Cindy & Ted
		Recipe Rating	Printer Friendly Recipe

6 oz fresh or frozen crabmeat

1/4 cup margarine or butter

1/4 teaspoon white pepper

2 cups milk

1/4 cup dry white wine

2-1/2 cups small cauliflower flowerets

1/4 cup all-purpose flour

2 cups chicken broth

3 oz package cream cheese with chives, softened and cut up

2 tablespoons snipped fresh parsley

Thaw crabmeat, if frozen. In a large saucepan cook cauliflower flowerets in margarine or butter for 5 to 6 minutes or just until crisp-tender.Stir in flour and pepper. Add chicken broth or vegetable broth and milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir about 1 cup of the hot milk mixture into the softened cream cheese; return to saucepan. Cook and stir over low heat until cream cheese melts. Stir in crabmeat and wine; heat through. Sprinkle each serving with parsley.