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Manhattan Crab Chowder

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Source: © EatingWell Magazine

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Active Time:  30 Minutes
Total Time:  40 Minutes
Yield:  6 servings, about 1 1/2 cups each

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.

RECIPE INGREDIENTS

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 (see Tip)

2 cups canned crushed tomatoes

1 pound pasteurized crabmeat, drained if necessary

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 most supermarket produce departments—near other fresh, prepared vegetables.

Manhattan Crab Chowder Recipe at Cooking.com

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DIRECTIONS

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 6 servings, about 1 1/2 cups each

Calories:

211

Fat. Total:

Protein:

18g

Carbohydrates, Total:

21g

Fat, Saturated:

Fiber:

Cholesterol:

88mg

Sodium:

647mg

% Cal. from Fat:

21%

Spotlight Recipe Review

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Rating:

by: James, MA

Reviewed: 03/07/2012

A complete waste of expensive crab meat

Very possibly the worst recipe Cooking.com has ever posted. Does anyone actually check these recipes before they're posted?

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5 people gave this Cheers. Click here to Cheer this review.

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Manhattan Crab Chowder

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