Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30388/
Manhattan Crab Chowder
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 saucesyou cant go wrong with adding tomatoes, from a heart-health perspective! All you need is crusty bread or oyster crackers and a tossed salad and youve got dinner.
Yield: 6 servings, about 1 1/2 cups each
Preparation Time: 40 minutes
Ingredients
| 2 | Tablespoons | extra-virgin olive oil | |
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| 1 | cup | finely diced onion | |
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| 1 | cup | cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided | |
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| 2 | Tablespoons | minced garlic | |
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| 2 | teaspoons | Italian seasoning blend | |
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| 1/8 | teaspoon | salt | |
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| 1/2 | teaspoon | freshly ground pepper | |
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| 1 | can | (14 oz) reduced-sodium chicken broth or vegetable broth | |
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| 1 1/2 | cups | water | |
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| 2 | cups | precooked diced potatoes (see Tip) | |
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| 2 | cups | canned crushed tomatoes | |
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| 1 | pound | pasteurized crabmeat, drained if necessary | |
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Nutrition Facts
Yield: 6 servings, about 1 1/2 cups each
Approximate Nutrient Content per serving:
| Calories: | 209 | |
| Calories From Fat: | 45 | |
| Total Fat: | 5g | |
| Saturated Fat: | 1g | |
| Cholesterol: | 88mg | |
| Sodium: | 648mg | |
| Total Carbohydrates: | 21g | |
| Dietary Fiber: | 3g | |
| Protein: | 19g |
Iron (35% daily value), Vitamin C (30% dv), Calcium (15% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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.
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 departmentsnear other fresh, prepared vegetables
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30388/
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