Manhattan Crab Chowder

print recipe
email recipe
save recipe
add photo
add review
#111331

serves/makes:

ready in:
under 30 minutes

ingredients

2 tablespoons extra-virgin olive oil
1 cup finely diced onion
1 cup finely diced cored fennel bulb, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons chopped fennel fronds, divided
2 tablespoons minced garlic
2 teaspoons Italian seasoning blend
1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (14 ounce size) reduced-sodium chicken broth or vegetable broth
1 1/2 cup water
2 cups precooked diced potatoes
2 cups canned crushed tomatoes
1 pound pasteurized crab meat, drained if necessary

directions

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

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, then immediately remove from heat.

added by

lyn19

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

12 Red Velvet Desserts You Have To Try

Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.

22 Surprising Recipes Made With Cream Of Mushroom Soup

A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

13 Ways To Use Frozen Spinach (and love it!)

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).