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Crab Chowder

1 (10 oz.) frozen cauliflower
2 c. milk
2 tbsp. sliced green onions
2 tsp. diced pimento
1 c. light cream
3 tbsp. all purpose flour
1 (7 1/2 oz.) can crab meat, drained, cartilage removed
1 (3 oz.) pkg. cream cheese

In a 3 quart pan, cook cauliflower, do not drain. Cut up any large pieces. Stir in milk, green onions, pimento, and 1/2 teaspoon salt. Heat and stir until boiling. Combine light cream and flour; add to hot milk. Cook and stir until thickened and bubbly. Add crab meat and cream cheese. Stir and heat until cream cheese melts. Season to taste. Thyme, basil, a shake or two of Tabasco.

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