Manhattan Crab and Shrimp Chowder

 Manhattan Crab and Shrimp Chowder
INGREDIENTS
2 T olive oil
1 cup diced yellow onion
1 cup diced fennel bulb
1 t dried ground oregano
1/2 t dried ground thyme
1/2 t fennel seeds
2 medium to large sized Yukon Gold potatoes, small dice
2 small zucchinis, small dice
28 oz can of crushed tomatoes
1 cup white wine
1 cup water
3-4 cups chicken broth, depending on desired thickness of chowder
2 4oz cans crab
1 4oz can baby shrimp
1/2 lb. raw shrimp, diced
Salt and pepper, to taste

1) Heat olive oil in a large stock pot. Add diced onion and fennel. Cook until softened, about 10 minutes.
2) Add spices (next three ingredients) and stir. 







3) Add potatoes, zucchini, canned tomatoes. Stir together. Add liquid items (white wine, water, and chicken broth). Cook for 20-30 minutes, until potatoes are tender. 
4) When potatoes are cooked to the desired degree, add canned crab and shrimp, and raw, diced shrimp. Cook 3-5 minutes longer, until the diced shrimp is no longer gray and translucent.

Serve with green salad and garlic bread. Very delicious.