Subj : BH&G 1948
To   : ALL
From : DAVE DRUM
Date : Sat Feb 27 2021 12:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab & Cauliflower Chowder
 Categories: Seafood, Vegetables, Cheese, Wine, Dairy
      Yield: 3 Servings
 
      6 oz Fresh or frozen crabmeat
           +=OR=+
      6 oz Can crabmeat; drained,
           - flaked, cartilage removed
  2 1/2 c  Small cauliflower flowerets
    1/4 c  Butter
    1/4 c  All-purpose flour
    1/4 ts White pepper
      2 c  Chicken broth
      2 c  Milk
      3 oz Pkg cream cheese; softened,
           - cut up
    1/4 c  Dry white wine
      2 tb Snipped fresh parsley
 
  This rich chowder would make an elegant first-course soup
  for 6 people. For more color, use broccoli florets instead
  of the cauliflower.
  
  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.
  
  Makes 3 main-dish or 6 appetizer servings.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If a man really likes potatoes he must be a pretty decent chap
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