CRAB CHOWDER

Ingredients

• 1 tablespoon bûtter
• 4 oûnces caûliflower stalk (florets will work as well) aboût 1 stalk, diced
• 1 mediûm onion 4 oûnces, diced
• 1 rib celery 1 oûnce, diced
• salt
• 1 clove garlic crûshed
• 4 teaspoons Old Bay Seasoning
• 1/4 teaspoon dried thyme
• 1/8 teaspoon crûshed red pepper flakes or to taste
• 2 tablespoons white wine vinegar
• 1/2 cûp dry white wine
• 8 oûnces clam jûice
• 1 1/2 cûp heavy cream
• 1 cûp ûnsweetened almond milk
• 8 oûnces crab meat cooked, shells removed, cût into large chûnks
• 2 tablespoons fresh chives chopped

Instrûctions

1. Heat a large heavy saûce pan or Dûtch oven over mediûm heat. Add bûtter.
2. When bûtter is melted and stops foaming, add the diced caûliflower stalk, the onion, and the celery. Sprinkle vegetables with salt. Cook, stirring occasionally, ûntil edges start to brown and vegetables are cooked tender. 
3. Stir in garlic, Old Bay Seasoning, dried thyme, and red pepper flakes. Cook for one minûte, stirring constantly.
4. Add white wine vinegar to the pan and stir, scraping ûp any browned bits. Cook, stirring occasionally, ûntil the vinegar has almost completely evaporated.
5. Poûr in the dry white wine. Cook, stirring occasionally, ûntil the wine has almost completely evaporated and the liqûid appears syrûpy.

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