CRAB AND CAULIFLOWER CHOWDER
This recipe was discovered in BH&G's Appetizer's publication and is a delicious way to begin a festive meal. Or, make it for a special lunch or light dinner for yourself.
Provided by Geema
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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 crabmeat and heat through, then add wine.
- Serve sprinkled with more chives and parsley if desired.
- You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.
CHRISSY'S CRAB CHOWDER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.
CAULIFLOWER AND CRAB CHOWDER
Make and share this Cauliflower and Crab Chowder recipe from Food.com.
Provided by 4-H Mom
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling, reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender.
- Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling.
- Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed, if desired. Serve immediately.
CAULIFLOWER CRAB CHOWDER RECIPE
Provided by CarrieG
Number Of Ingredients 11
Steps:
- Combine cauliflower and water in a saucepan and bring to a boil Cover and simmer about 5 min,or until tender crisp Do not drain cauliflower Melt butter in a large saucepan Stir in flour and mix well Gradually add milk and chicken broth,stirring until smooth Cook, stirring constantly,just until mixture comes to a boil and is thickened Add cream cheese,stirring until smooth Stir in cauliflower and remaining ingredients Heat through
CAULIFLOWER CORN CHOWDER
Let vegetables help you make this single-serve supper or lunch chowder in just 10 minutes. No potatoes needed for this hearty chowder!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Microwave cauliflower and corn as directed on packages; set corn aside.
- Pour cauliflower into 1 1/2-quart saucepan; add remaining ingredients except corn. Heat to boiling; reduce heat. Simmer 2 minutes.
- Remove from heat; mash cauliflower slightly with potato masher or fork. Stir in corn; cook and stir 1 to 2 minutes or until hot.
Nutrition Facts : Calories 5647.8, Carbohydrate 50.8 g, Cholesterol 1530.3 mg, Fiber 11.9 g, Protein 135.6 g, SaturatedFat 341.8 g, ServingSize 1 Serving, Sodium 3908.6 mg, Sugar 23.1 g, TransFat 0 g
CRAB AND CORN CHOWDER
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
CAULIFLOWER CLAM CHOWDER
This healthier take on clam chowder has fewer calories and less saturated fat than the original. Puréed cauliflower and potatoes keep it creamy while celery leaves and lemon zest balance each bite. Other healthy swaps: turkey bacon and low-sodium chicken broth replace regular bacon and clam juice.
Provided by lkb
Categories Clam Chowder
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
- Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
- Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
- Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
- Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
- Sprinkle servings with pepper, bacon, and celery leaves.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 25 g, Cholesterol 66.4 mg, Fat 9.2 g, Fiber 3.9 g, Protein 27.2 g, SaturatedFat 2.4 g, Sodium 743.3 mg
CAULIFLOWER CHOWDER
A real creamy cauliflower chowder that warms you to your bones. When your children are not fond of eating vegetables, this is a good way to have them enjoy their veggies!
Provided by Sylvia Arrowood
Categories Soups, Stews and Chili Recipes Chowders
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
- Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
- Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.3 g, Cholesterol 12.2 mg, Fat 5.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 2.4 g, Sodium 635.9 mg, Sugar 11.5 g
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