Crab-and-broccoli chowder

Yield: 7 Servings

Measure Ingredient
1½ cup Small Broccoli Florets; (1 Sm. Head)
\N \N Cooking Spray
1 cup Onion; Chopped
2 cups Red Potatoes (3/4 Lb.); Peeled And Cubed
½ cup Dry White Wine
1 tablespoon Worcestershire Sauce
½ teaspoon Dried Rubed Sage
¼ teaspoon Salt
¼ teaspoon Ground Nutmeg
¼ teaspoon Pepper
1 dash Hot Sauce
3 cans (10 1/2 Oz) Low-Salt Chicken Broth
5 tablespoons All-Purpose Flour
2½ cup 2% Low-Fat Milk
½ cup (2 Oz.) Extra-Sharp Cheddar Cheese; Shredded
¾ pounds Lump Crabmeat; Drained And Deshelle
2 tablespoons Lemon Juice
1 tablespoon Sherry

Steam broccoli, covered, about 2 minutes, or until tender.

Place a Dutch oven coated with cooking spray over medium heat until hot.

Add onion, saute 4 minutes. Add potato and next 8 ingredients (potato through broth); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until tender.

Place 3 cups potato mixture in a blender; process until smooth. Add puree back to potato mixture in pan; stir well.

Place flour in a bowl. Gradually add milk; stir with a whisk until blended.

Add to potato mixture. Cook over medium heat until thick (about 10 minutes), stirring constantly. Stir in cheese. Add broccoli, crabmeat, lemon juice, and sherry cook until thoroughly heated.

Shared by Jill Proehl, REG2, St. Louis, MO Recipe by: Cooking Light - Jan/Feb 1998 Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@...> on Feb 24, 1998

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