Manhattan Fish Chowder is the tomato broth-based fish stew that is New York’s take on the traditional, creamy New England chowder.
Which Chowder is True Chowder?
Having family from Maine, as long as I can remember there was only ever one type of chowder.
Sure, we’d switch up the fish, clams, corn, potatoes.
But, chowder was always thick and cream-based.
And then, someone mentioned Manhattan Chowder. Things just didn’t seem right. Why would you even think to use a tomato base for chowder?
The Origin Of Manhattan Seafood Chowder
Let it never be said that Maine folk aren’t serious about their food.
Until making this recipe, I had never touched a spoon to a bowl of Manhattan Chowder. But, Tim likes it, so I decided to let go of my bias and whip up a batch.
Our Manhattan Fish Chowder Recipe
We used a white fish to make this a fish chowder rather than clam, since Tim’s not the biggest fan of shellfish.
The chowder was quick and easy to prepare, and even I will admit Manhattan fish chowder makes for a good fish soup.
I don’t think Manhattan chowder will ever be what I think of when I hear ‘chowder’, but it is definitely hearty and flavorful soup that I will no longer turn up my Maine-trained nose at the sound of.
What are your thoughts on the great chowder debate?
Manhattan Fish Chowder is the tomato broth-based fish stew that is New York's take on the traditional, creamy New England chowder.
- 2 tsp unsalted butter
- 1/2 white onion, diced
- 1 carrot, diced
- 1 potato, cut into 1/2" chunks
- 1 (14.5 oz) can diced tomatoes, un-drained
- 1/2 c corn
- 2 c water
- 2 tsp parsley
- 1/2 tsp celery salt
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3/4 lb white fish (pollock, haddock, cod), cut into 1/2" - 1" pieces
In a medium soup pot, melt butter. Add onions and saute until translucent.
- Add remaining ingredients. Simmer 25 minutes, until vegetables are tender and fish is cooked.