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.
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.
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