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 cans (10 1/5 oz) low-salt chicken broth
5 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
1/2 cup 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; sauté 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.