Manhattan Fish Chowder

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Recipe by katie in the UP

The original (base) recipe came from Food Everyday Jan/2006 issue. I made just a few changes to suit our tastes...and it became a perfect fish stew!!

Ingredients Nutrition


  1. In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
  2. Drain on paper towels and discard all but 1 tsp of fat.
  3. Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
  4. Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
  5. Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
  6. Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
  7. Serve with crusty bread!

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