Manhattan Crab Chowder

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 cup finely diced onion
  • 1 cup cored fennel bulb, finely diced,
  • plus 2 tbsp chopped fronds, divided
  • 2 tbsp minced garlic
  • 2 tsp Italian seasoning blend
  • 1/8 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 14 oz can reduced-sodium chicken broth,
  • 1 1/2 cups water
  • 2 cups precooked diced potatoes
  • 2 cups Daily Pantry Crushed Tomatoes
  • 1 pound crabmeat

Directions:

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown.
  3. Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender.
  4. Stir in tomatoes, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.