Crab-And-Broccoli Chowder

• 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

1. Steam broccoli, covered, 2 minutes or until tender.
2. Place a Dutch oven coated with cooking spray over medium heat until hot. Add onion; saute 4 minutes. Add potato and next 8 ingredients (potato through broth); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until tender.
3. Place 3 cups potato mixture in a blender; process until smooth. Add puree back to potato mixture in pan; stir well.
4. 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.

broccoli, cooking spray, onion, white wine, worcestershire sauce, sage, salt, ground nutmeg, pepper, hot sauce, lowsalt, flour, milk, cheddar cheese, lump crabmeat, lemon juice, sherry

Taken from www.myrecipes.com/recipe/crab-and-broccoli-chowder (may not work)