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Manhattan Crab Chowder

2 TBSP. extra-virgin olive oil
1 cup finely diced onion
1 cup finely diced cored fennel bulb
2 TBSP. minced garlic
2 tsp. Italian seasoning
1/8 tsp. salt
1/2 tsp. ground pepper
1 (14 oz.) can chicken or vegetable broth
1 1/2 cups water
2 cups cooked potatoes, small dice
2 cups crushed tomatoes
1 lb. crabmeat
Oyster crackers

Heat oil in a large saucepan over medium heat.
Add onion, fennel bulb, garlic, Italian seasoning, salt and pepper; 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 and crab.
Return to a boil, stirring often; immediately remove from heat.
Serve with oyster crackers.
Serves 6.

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