Crab And Cauliflower Chowder Recipes

CAULIFLOWER AND CRAB CHOWDER

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.

CRAB AND CAULIFLOWER CHOWDER

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.

CORN AND CRAB CHOWDER

Steps:

• Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

CRAB AND CORN CHOWDER

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.

CAULIFLOWER CHOWDER

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.

CAULIFLOWER CRAB CHOWDER RECIPE

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

CRAB CHOWDER

Steps:

• In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry.

CAULIFLOWER CLAM CHOWDER

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.