Crab Chowder |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | ||||||||||||
| INGREDIENTS: | ||
| 1 10-ounce package frozen cauliflower | 2 cups milk | 2 tablespoons sliced green onion |
| 2 tablespoons diced pimiento | 1/2 teaspoon salt | 1 cup light cream |
| 3 tablespoons all-purpose flour | 1 7-1/2 ounce can crab meat, drained, cartilage removed, and cut up | 1 3-ounce package cream cheese, cubed |
| 1 | In 3-quart saucepan cook cauliflower according to package directions; do not drain. Cut up any large pieces. Stir in milk, sliced green onion, pimiento, and salt. Heat and stir just till boiling. |
| 2 | Combine the light cream and flour; add to hot milk mixture. Cook and stir till thickened and bubbly. Add crab meat and cubed cream cheese; heat and stir till cream cheese melts and soup is heated through. Season to taste with some additional salt and pepper. |