Manhattan Crab Chowder

Manhattan Crab Chowder

2 Reviews
From: EatingWell Magazine, December 2006

Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for the clams. To make it cook faster, take your time to finely dice the vegetables. 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. Then take them out to toss into other soups or sauces—you can't go wrong with adding tomatoes, from a heart-health perspective! All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner.

Ingredients 6 servings

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  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely diced onion
  • 1 cup cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided
  • 2 tablespoons minced garlic
  • 2 teaspoons Italian seasoning blend
  • ⅛ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
  • 1½ cups water
  • 2 cups precooked diced potatoes, (see Tip)
  • 2 cups canned crushed tomatoes
  • 1 pound pasteurized crabmeat, drained if necessary


  • Active

  • Ready In

  1. Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.
  2. 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, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.
  • Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 209 calories; 5 g fat(1 g sat); 3 g fiber; 21 g carbohydrates; 19 g protein; 16 mcg folate; 88 mg cholesterol; 5 g sugars; 0 g added sugars; 595 IU vitamin A; 18 mg vitamin C; 129 mg calcium; 5 mg iron; 648 mg sodium; 517 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat

Reviews 2

December 11, 2014
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By: CAgirlinIA
Doctored it up I usually try to make a recipe as stated the first time around but having read the previous (and only) review beforehand, I doctored it up on the first go around. I used 2 strips of bacon, chopped, rather than olive oil to begin with, rendering some of the fat before adding the onion and fennel. Cooked that for about 5 minutes and THEN added the garlic and the Italian seasoning, cooking for about another minute. I used all broth (3 cups kale broth and 1 cup chicken) rather than any water and substituted crushed red pepper instead of black. I also added about a tablespoon of chopped (fresh/frozen) thyme. The seasoning was further enhanced by using Simply Potatoes' Seasoned Steakhouse cubed potatoes. The major downside is that I used CANNED crab meat, living in landlocked Iowa so I let the veggies (and tomatoes) cook awhile and added the crab at the very last minute. MY husband and I loved it but it is slightly altered from its original state. Pros: Very tasty Cons: Maybe not as healthful now
January 20, 2011
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By: micaela_anne
has LOTS of potential Made the recipe exactly as written since it was my first time making it. The chowder has great potential, but isn't quite there yet. The flavor lacked depth. It was good, but you could tell something was missing. We went around and around about what would help. Maybe more spices, maybe a squeeze of lemon. I will DEFINITELY try this recipe again, It could be fantastic. If I figure out what it's missing, I'll update this post. By the way, my chowder was much more red in color and far less orange (as compared to the picture here). Pros: quick, easy, could look "fancy" Cons: no depth in flavor and slightly expensive
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