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Manhattan Crab Chowder

  • 6servings
  • 40minutes
  • 210calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil

  2. 1 cup(s) finely diced onion

  3. 1 cup(s) finely diced cored fennel bulb , plus

  4. 2 tablespoons chopped fronds, divided

  5. 2 tablespoon(s) minced garlic

  6. 2 teaspoon(s) Italian seasoning blend

  7. 1/8 teaspoon(s) salt

  8. 1/2 teaspoon(s) freshly ground pepper

  9. 1 reduced-sodium chicken broth or vegetable broth

  10. 1 1/2 cup(s) water

  11. 2 cup(s) precooked diced potatoes , (see Tip)

  12. 2 cup(s) canned crushed tomatoes

  13. 1 pound(s) pasteurized crabmeat , drained if necessary

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat. 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.

  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, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.

  3. Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments-near other fresh, prepared vegetables

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