Buttermilk Crab Chowder Recipe

1. 1

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

2. 2

   In a 4- to 5-qt pan over high heat, combine potatoes, carrots, and broth.

3. 3

   Cover, bring to a boil, and cook till potatoes and carrots are tender when pierced, 10 to 12 min.

4. 4

   Meanwhile, remove any bits of shell from crab.

5. 5

   Add in buttermilk to pan and stir till warm, 2 to 3 min.

6. 6

   Add in crab, mix gently, and ladle soup into wide bowls.

7. 7

   Add in cucumber equally to portions.

8. 8

   Season to taste with salt and pepper.

9. 9

   This recipe yields 4 servings.

10. 10

    Comments: Flo Braker, baker and author of many cookbooks, created this delicately flavored, simple chowder.

11. 11

    She adds crunchy green cucumber to each bowl for a burst of color and texture.

* Per serving · 4 servings · Values may vary.

No additional tips available.