Name: Manhattan Crab Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6
Ingredients: 1 pound fresh lump crab meat, picked over for shells; 2 tablespoons olive oil; 1 large onion, finely diced (about 1 cup); 2 stalks celery, finely diced (about 1/2 cup); 1 large carrot, peeled and diced (about 1/2 cup); 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 4 cups seafood or fish stock; 3/4 pound red potatoes, diced into 1/2-inch cubes; 1 bay leaf; 1 teaspoon dried thyme; 1/4 teaspoon crushed red pepper flakes; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped, for garnish

Instructions

Prepare the vegetables

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the onions, celery, and carrots. Cook until vegetables begin to soften, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Build the soup base

Add the crushed tomatoes, seafood stock, potatoes, bay leaf, thyme, and red pepper flakes to the pot. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.
Add the crab meat

Gently fold in the crab meat, being careful not to break up the lumps too much. Simmer for an additional 5 minutes to heat the crab through. Season with salt and pepper to taste.
Final adjustments

Remove the bay leaf. Taste and adjust seasoning if necessary. If the chowder is too thick, add a little more stock or water. If it's too thin, simmer uncovered for a few more minutes to reduce.
Serve the chowder

Ladle the hot chowder into bowls. Garnish with freshly chopped parsley. Serve immediately with oyster crackers or crusty bread on the side.

Manhattan Crab Chowder

Ingredients

Instructions

Nutritional Information