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Crab and Spinach Chowder
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6-8 oz. crab meat, thawed or canned
1 (10 oz.) pkg. frozen whole spinach
3 tbsp. butter
1/2 c. chopped onion
2 tbsp. flour
1/2 tsp. salt
1 pinch white pepper
1 pinch ground nutmeg
2 c. chicken broth
2 c. dairy cream, med.
Cut crab into bite-size pieces (reserve liquid). Cook spinach slightly, drain and chop coarsely. Melt butter in large pot. Add onion and saute until tender. Blend in flour and seasonings. Gradually add chicken broth, stirring constantly. Heat to boiling. Add cream and reserved crab liquid. Stir in crab meat and spinach. Cook until heated through. Makes 4 to 6 servings. VFA 125 FRAMP Admin
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