Cauliflower and Crab Chowder
Indulge in the comforting warmth of this creamy Cauliflower and Crab Chowder, an elevated seafood dish that combines velvety textures with bold, savory flavors. Featuring tender cauliflower florets blended for a luscious base, sweet jumbo lump crab meat, and a fragrant medley of aromatics like garlic, onion, and celery, this chowder is perfectly seasoned with Old Bay seasoning for a coastal-inspired twist. A splash of heavy cream adds richness, while garnishes of fresh parsley and green onion provide a bright, fresh finish. Ready in under an hour, this hearty chowder is both elegant and satisfying, making it the perfect choice for a cozy dinner or an impressive appetizer. Whether you're a seafood lover or simply seeking a creative way to enjoy cauliflower, this chowder is a must-try!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 head cauliflower, cut into small florets
- 3 tablespoons all-purpose flour
- 4 cups vegetable stock or seafood stock
- 1 cup heavy cream
- 2 teaspoons Old Bay seasoning
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 12 ounces jumbo lump crab meat, picked over for shells
- 3 tablespoons fresh parsley, chopped
- 2 stalks green onion, thinly sliced (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the butter and olive oil.
Once the butter is melted, add the diced onion, celery, and carrot. Sauté for 4-5 minutes until softened and fragrant.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Add the cauliflower florets to the pot and stir to coat them in the butter and aromatics.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the vegetable or seafood stock, stirring to combine and prevent lumps. Bring the mixture to a gentle simmer.
Cover the pot and let the chowder simmer for 15-20 minutes, or until the cauliflower is very tender.
Use an immersion blender to partially blend the soup, leaving some chunks of cauliflower for texture. If you don't have an immersion blender, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Reduce the heat to low and stir in the heavy cream, Old Bay seasoning, black pepper, and salt.
Gently fold in the crab meat, being careful not to break it up too much. Let the chowder heat through for 3-4 minutes, but do not boil.
Taste and adjust the seasoning as needed.
Ladle the chowder into bowls and garnish with fresh parsley and optional green onion if desired. Serve immediately.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 6610 mg | 287% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 24.1 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 630 mg | 48% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3925 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
