Crab-And-Broccoli Chowder

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Small broccoli florets - (1 sm head)
		Cooking spray
1 cup	62g / 2.2oz	Chopped onion
2 cups	474ml	Cubed peeled red potatoes - (3/4 lb)
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Dried rubed sage
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Hot sauce
3		Low-salt chicken broth - (10 1/2 oz ea)
5 tablespoons	75ml	All-purpose flour
2 1/2 cups	592ml	2% low-fat milk
1/2 cup	73g / 2.6oz	Shredded extra-sharp cheddar cheese - (2 oz)
3/4 lb	340g / 11oz	Lump crabmeat - drained, deshelled
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Sherry

Recipe Instructions

Steam broccoli, covered, about 2 minutes, or until tender.

Place a Dutch oven coated with cooking spray over medium heat until hot. Add onion, saute 4 minutes. Add potato and next 8 ingredients (potato through broth); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until tender.

Place 3 cups potato mixture in a blender; process until smooth. Add puree back to potato mixture in pan; stir well.

Place flour in a bowl. Gradually add milk; stir with a whisk until blended. Add to potato mixture. Cook over medium heat until thick (about 10 minutes), stirring constantly. Stir in cheese. Add broccoli, crabmeat, lemon juice, and sherry; cook until thoroughly heated.

This recipe yields 7 servings.

Source:
Undocumented, but from the WWW

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