Best 2 Crab And Cauliflower Chowder Recipes

Indulge yourself in the rich flavors of this creamy crab and cauliflower chowder. With its savory blend of fresh crab, tender cauliflower, and a medley of aromatic spices, this chowder is a culinary delight. Whether you're looking for a hearty meal on a chilly evening or a comforting dish to share with loved ones, this creamy chowder is sure to satisfy your taste buds and warm your soul. So gather your ingredients, prepare your taste buds, and let's dive into the art of crafting the perfect crab and cauliflower chowder.

Let's cook with our recipes!

CRAB AND CAULIFLOWER CHOWDER

Crab and Cauliflower Chowder image

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.

Provided by Geema

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups cauliflower, cut into florets
1/2 cup water
3 tablespoons butter
3 tablespoons flour
1 (14 ounce) can vegetable broth
1 1/4 cups milk
1 (3 ounce) package cream cheese, cubed
2 tablespoons chopped pimiento
2 tablespoons fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1 cup crabmeat
1/4 cup dry white wine

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.

CAULIFLOWER AND CRAB CHOWDER

Cauliflower and Crab Chowder image

Make and share this Cauliflower and Crab Chowder recipe from Food.com.

Provided by 4-H Mom

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cauliflower florets
1 (14 1/4 ounce) can chicken broth
1/2 cup finely chopped red bell pepper
1 1/2 teaspoons finely shredded lemon peel
1 1/2 cups half-and-half
3 tablespoons all-purpose flour
1 (8 ounce) package imitation crabmeat
2 tablespoons dill weed

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.

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the taste of your chowder.
Don't overcook the crab. Crab meat is very delicate and can easily become tough if overcooked.
Use a variety of vegetables. This will add flavor and texture to your chowder.
Season your chowder to taste. Add salt, pepper, and other spices to taste.
Serve your chowder hot. Chowder is best enjoyed when it is hot and piping hot.

Conclusion:

Crab and cauliflower chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of crab, cauliflower, and vegetables, this chowder is a nutritious and satisfying meal. So next time you are looking for a warm and comforting soup, give crab and cauliflower chowder a try. You won't be disappointed!

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