Manhattan Crab Chowder

(from austincook’s recipe box)

Source: Eating Well Magazine

Prep time: 30 minutes
Cook time: 10 minutes
Serves 6 people

Categories: Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely diced onion
  • 1 cup finely diced cored fennel bulb, plus 2 tablespoons chopped fronds, divided
  • 2 tablespoons minced garlic
  • 2 teaspoons Italian seasoning blend
  • 1/8 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 14-ounce can reduced-sodium chicken broth or vegetable broth
  • 1 1/2 cups water
  • 2 cups precooked diced potatoes (see Tip)
  • 2 cups canned crushed tomatoes
  • 1 pound pasteurized crabmeat, drained if necessary

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion, fennel bulb, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.

  2. Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, crab and fennel fronds. Return to a boil, stirring often; immediately remove from heat.

Email to a friend | Print this recipe | Back