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
Scrub potatoes and cut into 1/2-inch chunks.
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.
Meanwhile, remove any bits of shell from crab.
Add buttermilk to pan and stir until hot, 2 to 3 minutes.
Add crab, mix gently, and ladle soup into wide bowls. Add cucumber equally to portions. Season to taste with salt and pepper.
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.