Crabandcauliflowerchowder 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.

BACON-CHEDDAR CAULIFLOWER CHOWDER

Steps:

• Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
• Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
• Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
• Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
• NOTE: Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze.

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

POTATO CAULIFLOWER CHOWDER

Steps:

• In a large saucepan or Dutch oven, cook onion in hot butter until tender.
• Carefully add broth and potatoes.
• Bring to boiling; reduce heat.
• Cover and simmer for 6 minutes.
• Add cauliflower and return to boiling; reduce heat.
• Cover and simmer for 4 to 6 minutes or until vegetables are tender.
• In a small bowl, whisk half-and-half into flour until smooth; add to soup mixture.
• Cook and stir until mixture is thickened and bubbly.
• Reduce heat to low. Add the shredded cheese, stirring until melted.
• Do not allow mixture to boil.
• Season to taste with salt and pepper.