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Manhattan Crab Chowder

December 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.9 (30 votes)

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.


Manhattan Crab Chowder

2 Reviews for Manhattan Crab Chowder

12/11/2014
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.

Very tasty
Comments
01/21/2011
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).

quick, easy, could look "fancy"
Comments (1)

No comments

Anonymous wrote 3 years 34 weeks ago

I would kick it up a notch

I would kick it up a notch with some of that new Smoky-flavored Tabasco. I also wouldn't use the frozen potatoes. They tend to be mushy and don't have the flavor of redskins from the produce department.

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