Real Recipes From Real Home Cooks ®
Manhattan Crab Chowder
"If you like Manhattan clam chowder, you'll love how delicious our version is when made with crab. Take your time to finely dice the vegetables and the soup will cook faster. Make it a meal: All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 cup finely diced onion
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1 cup finely diced cored fennel bulb, plus 2 tablespoons chopped fronds, divided
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2 tablespoons minced garlic
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2 teaspoons Italian seasoning blend
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1/8 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1 14-ounce can reduced-sodium chicken broth or vegetable broth
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1 1/2 cups water
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2 cups precooked diced potatoes (see Tip)
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2 cups canned crushed tomatoes
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1 pound pasteurized crabmeat, drained if necessary
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We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer. Note: Look for precooked diced potatoes in the refrigerated section of
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