Manhattan Crab Chowder

Rating4.00  Votes1


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
2 cups  canned crushed tomatoes
1 pound  pasteurized crabmeat, drained if necessary




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.

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.


Active Time:  30 Minutes
Total Time:  40 Minutes
Yield:  6 Servings

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