Crab and Cauliflower Chowder

Recipe By: Geema ~ BH&G's
Serving Size : 6

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

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.

Calories: 187; Fat: 13.2g; Cholesterol: 38mg; Sodium: 480mg; Potassium:
273mg; Carbohydrate: 11.6g; Fiber: 1.2g; Protein: 4.8g.

Per Serving (excluding unknown items): 167 Calories; 9g Fat (49.1%
calories from fat); 8g Protein; 13g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 677mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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