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Ingredientes
- 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
Direcciones
- Scrub potatoes and cut into 1/2-inch chunks.
- In a 4- to 5-qt pan over high heat, combine potatoes, carrots, and broth. Cover, bring to a boil, and cook till potatoes and carrots are tender when pierced, 10 to 12 min.
- Meanwhile, remove any bits of shell from crab.
- Add in buttermilk to pan and stir till warm, 2 to 3 min.
- Add in crab, mix gently, and ladle soup into wide bowls. Add in cucumber equally to portions. Season to taste with salt and pepper.
- This recipe yields 4 servings.
- Comments: Flo Braker, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 22 | 8% |
| Total Fat 2.46g | 3% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1166mg | 49% |
| Potassium 1073mg | 31% |
| Total Carbs 32.02g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 10.85g | 7% |
| Protein 29.51g | 47% |
