Monday, January 29, 2007

Crab Chowder

This is a recipe I got from Eating Well Magazine. Its a great way to add some fish to your diet. The original recipe called for prepared potatoes, but its too easy to roast your own. I also added my own touches by adding some pepper flakes to give the broth just a touch of heat and adding some wine to help release the flavor of the tomatoes. If you make the Chipotle shrimp, save the shells and make a shrimp stock and use that stock in this recipe.
  • 3 Tbs Extra-virgin olive oil, divided
  • 1 cup finely diced onion
  • 1 cup finely diced cored fennel bulb, plus 2 tablespoons chopped fronds, divided
  • 2 Tbs minced garlic
  • 2 tsp Italian seasoning blend
  • ¼ tsp Red Pepper flakes
  • 1 Tbs Tomato paste
  • ¼ cup White wine
  • 1 can diced tomatoes (I use Muir Glen)
  • 1 tsp salt, divided
  • 1 tsp freshly ground pepper, divided
  • 2 cups chicken, vegetable or shrimp broth (use 2 cups homemade)
  • 1 1/2 cups water
  • 1 potatoe, diced medium
  • 1 lb pasteurized crabmeat, drained if necessary
  1. Preheat oven to 425°
  2. Toss diced potatoes with 1 Tbl of olive oil, ½ tsp of salt and ½ tsp of pepper. Place the potatoes on a sheet pan in a single layer and roast in the oven until golden brown. Shake the sheet pan occasionally to ensure even browning. When done remove from oven and set aside.
  3. Heat the remaining oil in a large saucepan over medium heat. Add onion, fennel bulb, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.
  4. Toss in the garlic, italian seasonings, red pepper flakes. Stir into the onion and fennel. Cook until fragrant, about 1 minute. Clear a space on the bottom of the pan and toast the tomato paste for a minute and then stir into other vegetables.
  5. Deglaze the pan with the white wine, until wine is reduced to a glaze.
  6. Add tomatoes and stir into the vegetables. Cook until bubbly.
  7. Add broth and water; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in potatoes, crab and fennel fronds. Season with salt and pepper to taste. Return to a boil, stirring often; immediately remove from heat.
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