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.

Description

Manhattan Crab Chowder, Recipe

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