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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

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (125)
Gluten-free (6)
Paleo (18)
Vegetarian (22)

62 reviews

Amazing.

By: Allison
Posted: Nov 21, 2020
Diet: Original
0 Helpful

We were surprised by how well this turned out. Not sure this can still be called a chowder b/c no milk BUT we loved the flavor profile. We used cod instead of tilapia. The cod broke down as it cooked so we were left with much smaller pieces In the soup than we started out with. We were a little disappointed by this at first but the flavor made up for that. I imagine that tilapia, which tends to be a thinner cut than cod, would break down even more -something to keep in mind if you like your chowder heartier.Also, the quality of the stock makes a difference with respect to the overall flavor (not sure about this... buy a coupe diff. brands and taste them side by side- we did -changed our cooking lives/habits :) )

By: Felicia
Posted: Aug 23, 2020
Diet: Original
0 Helpful

Needs the fire roasted toms for flavor. I think next time I would put tom paste in also before the pot and broth

By: Talia
Posted: May 10, 2017
Diet: Original
0 Helpful

Threw in a couple twigs of fresh thyme instead of dried. Added cayenne. Very good!

By: Sundi
Posted: Feb 06, 2017
Diet: Paleo
0 Helpful

added red pepper.

By: Laura
Posted: Oct 15, 2016
Diet: Original
0 Helpful

We liked this a lot and neither of us are really big into fish soups. However I made a lot of changes. I sautéed the carrots, green onions, and garlic for a few minutes, then put the mixture into a crockpot set at high, along with a 14oz can of fire roasted tomatoes and 2 cups stock. About an hour later, I threw in the potatoes, a heaping tablespoon of greek yogurt, and heaping teaspoons of garlic powder, thyme, paprika and cayenne. After another 2 hours, I threw in the fish. An hour and a half later (4:30 total) I declared it done. Really tasted great!

By: Meagan
Posted: Mar 17, 2016
Diet: Original
0 Helpful