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Crab and Broccoli Chowder

Source of Recipe

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Crab and Broccoli Chowder

Recipedujour.com
WW Points
Makes 7 servings.

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

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.

One serving equals: Calories: 208 (Calories from fat: 24%); Fat: 5.5g (Saturated fat: 2.9g, Monounsaturated fat: 1.4g, Polyunsaturated fat: 0.6g); Protein: 17.8g; Carbohydrate: 21.6g; Fiber: 2.3g; Cholesterol: 64mg; Sodium: 379mg