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Ingredients

• 6 ounces fresh or frozen crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
• 2 1/2 cups small cauliflower flowerets
• 1/4 cup margarine or butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon white pepper
• 2 cups chicken broth or vegetable broth
• 2 cups milk
• 1 3 ounce package cream cheese, softened and cut up
• 1/4 cup dry white wine
• 2 tablespoons snipped fresh parsley

Description

This Rich Chowder Would Make An Elegant First-course Soup For 6 People. For More Color, Use Broccoli Florets Instead Of The Cauliflower.

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