Delicious Manhattan Seafood Chowder

Great for a cold winter day. One of my favorite chowders. This is my adaptation of a recipe from "Better Homes New Cook Book"

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  slices bacon, center cut
• 1⁄2 tablespoon olive oil
• 1  cup celery, finely sliced
• 1  cup onion, chopped
• 2  cups chicken broth, reduced fat
• 2  cups potatoes, peeled and cubed
• 1  cup carrot, finely sliced
• 1 (16 ounce) can tomatoes, diced
• 1⁄8 teaspoon black pepper (or to taste)
• 1  tablespoon cornstarch
• 1  tablespoon water
• 13  ounces clams, canned, undrained
• 3  ounces cod, haddock, pollock (or fish of your choice)
• 3  ounces  imitation crabmeat
• 3  ounces shrimp, cooked and peeled
• 1  clam juice, bottled

Directions

1. Cut crab and fish fillet into bite-sized pieces.
2. Spray a large soup pot with nonstick cooking spray add the oil.
3. Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
4. Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
5. Cover; and simmer about 35 minutes or until potatoes are cooked.
6. Add clams, shrimp, crab and fish fillet.
7. Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
8. You may need to add additional cornstarch and water to get the desired thickness.
9. Serve.
10. Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.