Buttermilk Crab Chowder

1. 1

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

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.

3. 3

   Meanwhile, remove any bits of shell from crab.

4. 4

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

5. 5

   Add crab, mix gently, and ladle soup into wide bowls. Add cucumber equally to portions. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.