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    Seafood Chowder: Buttermilk Crab Chowder


    Source of Recipe


    Flo Braker

    List of Ingredients




    1 lb Yukon Gold potatoes
    1 cup chopped carrots
    1 1/2 cup fat-skimmed chicken broth
    1 lb shelled cooked crab
    3 cup low-fat buttermilk
    1 cup finely-chopped English cucumber
    Salt to taste
    Freshly-ground black pepper to taste

    Recipe



    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. This recipe yields 4 servings.

 

 

 

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