Recipe - Crab-And-Broccoli Chowder

1 One half cup Small Broccoli Florets; (1
Sm. Head)
Cooking Spray
1 cup Onion; Chopped
2 cup Red Potatoes (Three fourths Lb.);
Peeled And Cubed
One half cup Dry White Wine
1 tablespoon Worcestershire Sauce
One half teaspoon Dried Rubed Sage
One fourth teaspoon Salt
One fourth teaspoon Ground Nutmeg
One fourth teaspoon Pepper
1 ds Hot Sauce
3 cn (10 One half Oz) LowSalt Chicken
Broth
5 tablespoon AllPurpose Flour
2 One half cup 2% LowFat Milk
One half cup (2 Oz.) ExtraSharp Cheddar
Cheese; Shredded
Three fourths pound Lump Crabmeat; Drained And
Deshelle
2 tablespoon Lemon Juice
1 tablespoon Sherry

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.

Shared by Jill Proehl, REG2, St. Louis, MO

Recipe by: Cooking Light Jan/Feb 1998

Posted to MCRecipe Digest by Jill Proehl jpxtwo@swbell.net on Feb 24,
1998