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  • Crab Chowder (Manhattan Crab Chowder)

    1 vote
    Crab Chowder (Manhattan Crab Chowder)
    Servings: 1
    by ShaleeDP
    1124 recipes
    >
    Learned from EatingWell recipes

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 cup finely diced onion
    • 1 cup cored fennel bulb, finely diced, 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,
    • 2 cups canned crushed tomatoes
    • 1 pound pasteurized crabmeat, drained if necessary

    Directions

    1. Heat oil in a large saucepan over medium heat.
    2. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.
    3. Add broth, water and potatoes; bring to a boil.
    4. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes.
    5. Stir in tomatoes, crabmeat and fennel fronds.
    6. Return to a boil, stirring often; immediately remove from heat.

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