Crab & Broccoli Chowder

I have no idea where this recipe is from-I saved it onto my computer such a long time ago.

Here's how the recipe is written (you'll see my alterations at the end):

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.

 

My notes: I had no broccoli, potatoes, or cheddar cheese on hand.  I did have lots of cauliflower, and monterey and pepper jack.  I steamed two large heads of cauliflower.  I didn't use a substitute for the potatoes, but at the end of the 30 minute simmer, I added the cauliflower into the dutch oven and pureed the entire mixture in my food processor.  I didn't have 2% milk, but I had heavy cream and skim milk, so I used 1/2 cup of the cream and 2 cups of the milk.  Lastly, I used monterey jack instead of the cheddar, and threw in a few teaspoons of a cajun seasoning.  My version is probably better, because it's absolutely delicious.


[show with Penzey's 4Special Seasoned Salt]