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Buttermilk Crab Chowder

Notes: Flo Braker of Palo Alto, baker and author of many cookbooks, created this delicately flavored, simple chowder. She adds crunchy green cucumber to each bowl for a burst of color and texture.

 1 pound Yukon Gold potatoes
 1 cup chopped carrots
 1 1/2 cups fat-skimmed chicken broth
 1 pound shelled cooked crab
 3 cups low-fat buttermilk
 1 cup finely chopped English cucumber
  Salt
  Fresh-ground pepper
Step 1
1

Scrub potatoes and cut into 1/2-inch chunks.

Step 2
2

In a 4- to 5-quart pan over high heat, combine potatoes, carrots, and broth. Cover, bring to a boil, and cook until potatoes and carrots are tender when pierced, 10 to 12 minutes.

Step 3
3

Meanwhile, remove any bits of shell from crab.

Step 4
4

Add buttermilk to pan and stir until hot, 2 to 3 minutes.

Step 5
5

Add crab, mix gently, and ladle soup into wide bowls. Add cucumber equally to portions. Season to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories330
% Daily Value *
Total Fat 4.1g6%

Saturated Fat 1.4g7%
Cholesterol 125mg42%
Sodium 628mg28%
Total Carbohydrate 35g13%

Dietary Fiber 3.4g13%
Protein 36g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.