A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Crab and Cauliflower Chowder
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- #61994
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups cauliflower, cut into florets
1/2 cup water
3 tablespoons butter
3 tablespoons flour
1 can (14 ounce size) vegetable broth
1 1/4 cup milk
1 package (3 ounce size) cream cheese, cubed
2 tablespoons chopped pimiento
2 tablespoons minced fresh parsley
1 tablespoon minced fresh chives
1/4 teaspoon salt
1 cup crab meat
1/4 cup dry white wine
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 crab meat and heat through, then add wine. Serve hot.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more cauliflower soup recipes
reviews & comments
March 3, 2007
Excellent taste and quick- I added 3 red peppers that I sliced & pan-siered with olive oil. Great color contrast and used what I had around.