It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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.
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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.