California-Crab Chowder

CALIFORNIA-CRAB CHOWDER

2c. loose-pack cauliflower                                                3/4 t. pepper

1/2 c. water                                                                         3/4 t. thyme

3T. butter                                                                            1-1/2 t. tabasco

3T. flour

14 oz. chicken broth

1 1/4c. milk

3oz. cream cheese, cubed 

2T. chopped red pepper

2T. fresh parsley

1T. fresh chives

1/4 t. salt

6 oz. pkg frozen crabmeat, thawed and drained

In a medium saucepan combine cauliflower and water.  Bring to boiling; reduce heat.  Simmer covered about 5 minutes or just until crisp-tender.  Do not drain.  Cut up large pieces of cauliflower, set aside.  Meanwhile, in a large saucepan melt butter.  Stir in flour.  Add chicken broth and milk.  Cook and stir until slightly thickened and bubbly.  Stir in undrained cauliflower, cream cheese, pepper, parsley, chives and spices.  Stir over low heat until cheese melts.  Stir in crabmeat; heat through.  Serve immediately.  Makes 6 appetizer size servings.