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.

Flo Braker, Palo Alto, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

330 calories; calories from fat 11%; protein 36g; fat 4.1g; saturated fat 1.4g; carbohydrates 35g; fiber 3.4g; sodium 628mg; cholesterol 125mg.
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