Manhattan Seafood Chowder
Dive into a bowl of hearty and flavorful Manhattan Seafood Chowder, a vibrant twist on traditional chowder recipes that trades cream for a tangy tomato base. Packed with fresh cod, succulent shrimp, and a medley of colorful vegetables like carrots, celery, and red bell pepper, this dish offers a satisfying blend of rich, oceanic flavors and wholesome ingredients. Seasoned with garlic, thyme, and paprika, and simmered to perfection with clam juice and broth, each spoonful unveils tender bites of flaky seafood and creamy russet potatoes. Perfectly balanced and irresistibly comforting, this one-pot wonder is a must-try for seafood lovers looking for a healthy, dairy-free option. Serve it hot and garnished with fresh parsley for a cozy dinner paired with crusty bread or classic oyster crackers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 4 cups clam juice
- 2 cups low-sodium chicken or vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium russet potato, peeled and diced
- 1 pound fresh cod, cut into bite-sized pieces
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the diced onion, celery, carrots, and red bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the crushed tomatoes, clam juice, broth, bay leaf, thyme, paprika, salt, and black pepper to the pot. Bring the mixture to a gentle boil.
Reduce the heat to low and add the diced potatoes. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
Add the cod and shrimp to the pot and gently stir. Simmer for an additional 5-7 minutes, or until the seafood is cooked through. The cod should flake easily, and the shrimp should be pink and opaque.
Remove the bay leaf and adjust seasoning with additional salt or pepper, if needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 8088 mg | 352% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 48.2 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 47.0 mcg | 235% | |
| Calcium | 840 mg | 65% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 8508 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
