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Manhattan Fish Chowder is the tomato broth-based fish stew that is New York's take on the traditional, creamy New England chowder. Where do you fall in the great chowder debate? | www.CuriousCuisiniere.com
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5 from 1 vote

Manhattan Fish Chowder

Manhattan Fish Chowder is the tomato broth-based fish stew that is New York's take on the traditional, creamy New England chowder.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 4 people
Calories: 240kcal
Author: Sarah | Curious Cuisiniere

Ingredients

  • 2 slices bacon, diced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 carrots, diced
  • 1 lb potatoes, cut into ½" chunks
  • 1 stalk celery, diced
  • 3 c water
  • 1 (14.5 oz) can diced tomatoes, un-drained
  • 2 teaspoon parsley
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 lb white fish (pollock, haddock, cod), cut into ½" - 1" pieces

Instructions

  • In a medium soup pot, saute the diced bacon over medium high heat until nearly crisp, 1-2 min. 
  • Add the onions and garlic and saute until the onions are soft, 3-4 minutes. 
  • Add the carrots, potatoes, and celery. Saute for 1-2 minutes.
  • Add the water and tomatoes, scraping up any stuck bits from the bottom of the pan. 
  • Add the seasonings and fish and bring the soup to a simmer. Reduce the heat to medium low and simmer for 15-20 minutes, until the vegetables are tender and the fish is cooked through. 
  • Serve warm. 

Notes

This recipe from 2013 was updated in January 2018. We made the chowder even tastier! Enjoy!

Nutrition

Calories: 240kcal | Carbohydrates: 30g | Protein: 27g | Fat: 6g