Yields Makes 4 servings
AuthorFlo Braker, Palo Alto, California,
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.

How to Make It

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.

Ingredients

 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

Directions

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.

Buttermilk Crab Chowder