Crab and Cauliflower Chowder

Name: Crab and Cauliflower Chowder
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 473 milliliters cauliflower, cut into florets; 237 milliliters crabmeat; 85 grams package cream cheese, cubed; 59 milliliters dry white wine; 3 Tbsps flour; 1 Tbsp fresh chives, minced; 2 Tbsps fresh parsley, minced; 296 milliliters milk; 2 Tbsps chopped pimiento; 0 teaspoons salt; 397 grams vegetable broth; 118 milliliters water

You can never have too many soup recipes, so give Crab and Cauliflower Chowder It is a good option if you're following a pescatarian diet. If you have cream cheese, salt, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

Ingredients

Servings:

3Tbsps

butter 473milliliters

cauliflower, cut into florets 237milliliters

crabmeat 85grams

package cream cheese, cubed 59milliliters

dry white wine 3Tbsps

flour 1Tbsp

fresh chives, minced 2Tbsps

fresh parsley, minced 296milliliters

milk 2Tbsps

chopped pimiento 0teaspoons

salt 397grams

vegetable broth 118milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.