Crab-and-Broccoli Chowder

By Lv2Cook

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 hot sauce
• 2 (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 purée 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.

Serving Size: 1 1/2 cups