Crab And Cauliflower Chowder Recipes

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.

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.

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
• Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

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.

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.

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