Print Options:

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
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.