Crab-and-Broccoli Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 1/2 cups small broccoli florets (about 1 small head) |
cooking spray |
1 cup chopped onion |
2 cups cubed peeled red potato (about 3/4 pound) |
1/2 cup dry white wine |
1 tablespoon worcestershire sauce |
1/2 teaspoon dried rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
dash of hot sauce |
3 (10 1/2-ounce) cans low-salt chicken broth |
5 tablespoons all-purpose flour |
2 1/2 cups 2% reduced-fat milk |
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese |
3/4 pound lump crabmeat, drained and shell pieces removed |
2 tablespoons lemon juice |
1 tablespoon sherry |
Directions:
1. Steam broccoli, covered, 2 minutes or until tender.
2. Place a Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 4 minutes. Add potato and next 8 ingredients (potato through broth); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until tender.
3. Place 3 cups potato mixture in a blender; process until smooth. Add puree back to potato mixture in pan; stir well.
4. 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.
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