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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

Description

Manhattan Crab Chowder - The Huffington Post

Kitchen Daily