Buttermilk Crab Chowder Recipe

• 1 lb Yukon Gold potatoes
• 1 c. minced carrots
• 1 1/2 c. fat-skimmed chicken broth
• 1 lb shelled cooked crab
• 3 c. low-fat buttermilk
• 1 c. finely-minced English cucumber Salt to taste Freshly-grnd black pepper to taste

1. Scrub potatoes and cut into 1/2-inch chunks.
2. In a 4- to 5-qt pan over high heat, combine potatoes, carrots, and broth.
3. Cover, bring to a boil, and cook till potatoes and carrots are tender when pierced, 10 to 12 min.
4. Meanwhile, remove any bits of shell from crab.
5. Add in buttermilk to pan and stir till warm, 2 to 3 min.
6. Add in crab, mix gently, and ladle soup into wide bowls.
7. Add in cucumber equally to portions.
8. Season to taste with salt and pepper.
9. This recipe yields 4 servings.
10. Comments: Flo Braker, baker and author of many cookbooks, created this delicately flavored, simple chowder.
11. She adds crunchy green cucumber to each bowl for a burst of color and texture.

potatoes, carrots, chicken broth, crab, lowfat buttermilk, cucumber salt

Taken from cookeatshare.com/recipes/buttermilk-crab-chowder-95958 (may not work)