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.
Ingredients
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3/4 pound fresh or frozen fish fillets
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1 24-ounce can vegetable juice
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1 11-ounce can whole kernel corn with sweet peppers
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1/2 cup sliced green onion
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1/4 cup chicken broth
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1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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1 teaspoon Worcestershire sauce
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Several dashes bottled hot pepper sauce
Directions
1.
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.
2.
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
Calories 164, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 34 mg, Sodium 995 mg, Carbohydrate 22 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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