Crab and Broccoli Chowder

By ukiahgal67

Ingredients

• 1 1/2 cups small broccoli florets (about 1 small head)
• Cooking spray
• 1 cup chopped onion
• 2 cups cubed peeled red potato (about 3/4 pound)
• 1/2 cup dry white wine
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• Dash of hot sauce
• 3 (10 1/2-ounce) cans low-salt chicken broth
• 5 tablespoons all-purpose flour
• 2 1/2 cups 2% reduced-fat milk
• 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
• 3/4 pound lump crabmeat, drained and shell pieces removed
• 2 tablespoons lemon juice
• 1 tablespoon sherry

Preparation

Step 1

Steam broccoli, covered, 2 minutes or until tender.

Place a Dutch oven coated with cooking spray over medium heat until hot.
Add onion; sauté 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.