Exquisite Manhattan Seafood Chowder

A delightful and savory seafood chowder that will tantalize your taste buds with flavors from the sea.

Ingredients

6	slices center-cut bacon
1⁄2	tablespoon olive oil
1	cup celery, finely sliced
1	cup onion, chopped
2	cups reduced fat chicken broth
2	cups potatoes, peeled and cubed
1	cup carrot, finely sliced
1	16 ounce can (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

Instructions

• 1. Begin by cutting the crab and fish fillet into bite-sized pieces.
  2. Prepare a large soup pot by spraying it with nonstick cooking spray and adding a drizzle of olive oil.
  3. Add the slices of center-cut bacon, finely sliced celery, and chopped onion to the pot. Cook over medium-low heat until the bacon is browned and the onions are tender.
  4. Pour in the reduced-fat chicken broth, juice from the canned clams, bottled clam juice, peeled and cubed potatoes, finely sliced carrots, diced tomatoes, and a pinch of black pepper.
  5. Cover the pot and let it simmer for about 35 minutes, or until the potatoes are fully cooked.
  6. Next, add the canned clams, cooked and peeled shrimp, imitation crabmeat, and the fish fillet. Heat until the fish is cooked through, approximately 3 minutes.
  7. In a small bowl, mix the cornstarch with water until well blended. Stir this mixture into the chowder and continue to cook and stir until the chowder thickens.
  8. Adjust the thickness of the chowder by adding more cornstarch mixed with water if needed.
  9. Serve this exquisite Manhattan seafood chowder piping hot.
  10. Feel free to customize this dish with your preferred selection of seafood. Aim to maintain a total weight of seafood around 1 lb for optimal flavor.

Jul 18, 2024