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Manhattan Fish Chowder
with tilapia / potatoes

Active: 30 min Total: 30 min
This tomato-based soup is every bit as satisfying but much lighter than cream-based chowders. Potatoes and white fish (use any variety) provide substance and flavor. Serve this speedy weeknight soup with lemon wedges and crackers on the side.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Manhattan Fish Chowder:
  • Carrots - 1/4 lb , chopped
  • Garlic - 2 cloves
  • Green onions - 3 stalks , chopped, white and green parts separate
  • Potatoes, baby red - 1 lb , cubed
  • Tilapia (sub cod or other white fish) - 1 1/2 lbs , cubed
  • Lemon - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Thyme, dried - 1/2 tsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Stock, any type - 4 cups
  • Crackers, for serving (sub rolls or bread) - 16

Nutrition Facts

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Prep

  1. Carrots / Garlic - Prep as directed. (Can be done up to 4 days ahead)
  2. Green onions - Chop, keeping white and green parts separate. (Can be done up to 2 days ahead)
  3. Potatoes / Tilapia - Prep as directed. Rinse and pat tilapia dry and then slice into cubes and season lightly with salt and pepper.
  4. Lemons - Slice into wedges.

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Make

  1. Heat a Dutch oven over medium heat. Add cooking oil and carrots, garlic and white parts of green onions with a pinch of salt. Saute until onions are tender, ~3 minutes. Add thyme and cook for 1 minute more.
  2. Add potatoes, tomatoes (including juice) and stock. Cover and bring to a boil and then simmer covered until potatoes are nearly tender, ~10 minutes (more or less depending on size of potato pieces).
  3. Gently stir in tilapia pieces and continue simmering uncovered until tilapia and potato are both cooked through, ~5 minutes more. Season to taste with salt and pepper (or a bit of hot sauce if you’d like).
  4. Serve chowder topped with green parts of green onions and with lemon wedges and crackers on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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