Manhattan Fish Chowder

Manhattan-style chowder is tomato-based and contains other vegetables in place of the potatoes found in milk-based New England-style chowders.

Manhattan Fish Chowder
4 (main-dish) servings
25 mins
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  • 3/4 pound fresh or frozen fish fillets
  • 1 24 ounce can vegetable juice
  • 1 11 ounce can whole kernel corn with sweet peppers
  • 1/2 cup sliced green onion
  • 1/4 cup chicken broth
  • 1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1 teaspoon Worcestershire sauce
  • several dashes bottled hot pepper sauce
Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan combine vegetable juice, corn, green onion, chicken broth, thyme, Worcestershire sauce, and hot pepper sauce. Bring to boiling. Reduce heat and simmer, covered, for 8 minutes.
Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, for 3 to 5 minutes more or until fish flakes easily with a fork, stirring once. Makes 4 main-dish servings.

nutrition information

Per Serving: cal. (kcal) 164, Fat, total (g) 1, chol. (mg) 34, sat. fat (g) 0, carb. (g) 22, pro. (g) 16, sodium (mg) 995, Percent Daily Values are based on a 2,000 calorie diet
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