Crab And Cauliflower Chowder

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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.

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Steps

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Place the cauliflower and water in a saucepan and bring to boiling.

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Reduce heat and simmer , covered , about 4 minutes or just until crisp tender.

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Do not drain.

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Set aside.

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Melt butter over medium heat and stir in the flour.

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Cook , stirring for 1 minute.

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Add broth and milk and cook , stirring , until slightly thickened and bubbly.

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Stir in the undrained cauliflower , cream cheese , pimiento , parsley , chives and salt.

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Stir over low heat until cream cheese melts.

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Stir in the crabmeat and heat through , then add wine.

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Serve sprinkled with more chives and parsley if desired.

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You can make this ahead and store in the refrigerator for up to 2 days.

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Reheat gently and then serve.

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Ingredients

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cauliflower, water, butter, flour, vegetable broth, milk, cream cheese, chopped pimiento, fresh parsley, fresh chives, salt, crabmeat, dry white wine