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Buttermilk Crab Chowder

Makes 4 servings

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
  Fresh-ground pepper
Step 1

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

Step 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

Meanwhile, remove any bits of shell from crab.

Step 4

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

Step 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

Servings Makes 4 servings

Amount Per Serving
Calories 330Calories from Fat 11
% Daily Value *
Total Fat 4.1g7%

Saturated Fat 1.4g7%
Cholesterol 125mg42%
Sodium 628mg27%
Total Carbohydrate 35g12%

Dietary Fiber 3.4g14%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.