Buttermilk Crab Chowder

Name: Buttermilk Crab Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chopped carrots; 454 grams shelled cooked crab; 237 milliliters finely chopped English cucumber; 355 milliliters fat-skimmed chicken broth; 4 servings Fresh-ground pepper; 710 milliliters low-fat buttermilk; 4 servings Salt; 454 grams Yukon Gold potatoes

Buttermilk Crab Chowder might be just the main course you are searching for. This recipe serves 4. One serving contains 253 calories, 30g of protein, and 3g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and whole 30 diet. If you have buttermilk, yukon gold potatoes, cucumber, and a few other ingredients on hand, you can make it. To use up the low fat buttermilk you could follow this main course with the Meyer Lemon Pound Cake as a dessert.

Instructions

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

Ingredients you will need

Potato

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.

Ingredients you will need

Potato

Carrot

Broth

Equipment you will use

Frying Pan

Meanwhile, remove any bits of shell from crab.

Ingredients you will need

Crab

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

Ingredients you will need

Buttermilk

Equipment you will use

Frying Pan

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

Ingredients you will need

Crab

Soup

Equipment you will use

Bowl

Ladle

Add cucumber equally to portions. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Cucumber

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

237milliliters

chopped carrots 454grams

shelled cooked crab 237milliliters

finely chopped English cucumber 355milliliters

fat-skimmed chicken broth 4servings

Fresh-ground pepper 710milliliters

low-fat buttermilk 4servings

Salt 454grams

Yukon Gold potatoes

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.