Best Cauliflower Crab Chowder Recipes

Crab and Cauliflower Chowder image

Provided by Geema

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

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 image

Provided by 4-H Mom

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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.

Cauliflower Crab Chowder Recipe image

Provided by CarrieG

Number Of Ingredients 11

3 c coarsely chopped cauliflower
1 c water
1/4 c butter
1/3 c flour
2 c milk
1 1/2 c chicken broth
4 oz pkg cream cheese,softened and cubed
1/2 c finely chopped onions
1/4 c finely chopped red pepper
1 pkg crab meat (canned or frozen crab or shrimp may be used)
2 Tbsp finely chopped parsley

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