Crab-and-Broccoli Chowder

Name: Crab-and-Broccoli Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 355 milliliters broccoli florets (about 1 small head); 1 teaspoons dried rubbed sage; 118 milliliters dry white wine; 5 Tbsps all-purpose flour; 0 teaspoons ground nutmeg; 1 Dash hot sauce; 2 Tbsps lemon juice; 591 milliliters 2% reduced-fat milk; 893 grams low-salt chicken broth; 340 grams lump crabmeat, drained and shell pieces removed; 237 milliliters chopped onion; 0 teaspoons pepper; 340 grams cups cubed peeled red potato (about; 0 teaspoons salt; 1 Tbsp sherry; 57 grams 1/2 cup shredded extra-sharp cheddar cheese; 1 Tbsp Worcestershire sauce

Crab-and-Broccoli Chowder might be just the main course you are searching for. This recipe serves 7. One portion of this dish contains approximately 19g of protein, 6g of fat, and a total of 225 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have lemon juice, rubbed sage, salt, and a few other ingredients on hand, you can make it. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Steam broccoli, covered, 2 minutes or until tender.

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Broccoli

Place a Dutch oven coated with cooking spray over medium heat until hot.

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Cooking Spray

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Dutch Oven

Add onion; saut 4 minutes.

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Onion

Add potato and next 8 ingredients (potato through broth); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until tender.

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Potato

Broth

Place 3 cups potato mixture in a blender; process until smooth.

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Potato

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Blender

Add puree back to potato mixture in pan; stir well.

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Potato

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Frying Pan

Place flour in a bowl. Gradually add milk; stir with a whisk until blended.

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All Purpose Flour

Milk

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Whisk

Bowl

Add to potato mixture. Cook over medium heat until thick (about 10 minutes), stirring constantly. Stir in cheese.

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Cheese

Potato

Add broccoli, crabmeat, lemon juice, and sherry; cook until thoroughly heated.

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Lemon Juice

Broccoli

Crabmeat

Sherry

Equipment

Ingredients

Servings:

355milliliters

broccoli florets (about 1 small head)1teaspoons

dried rubbed sage 118milliliters

dry white wine 5Tbsps

all-purpose flour 0teaspoons

ground nutmeg 1Dash

hot sauce 2Tbsps

lemon juice 591milliliters

2% reduced-fat milk 893grams

low-salt chicken broth 340grams

lump crabmeat, drained and shell pieces removed 237milliliters

chopped onion 0teaspoons

pepper 340grams

cups cubed peeled red potato (about 0teaspoons

salt 1Tbsp

sherry 57grams

1/2 cup shredded extra-sharp cheddar cheese 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.