Why You’ll Love This Manhattan Fish Chowder Recipe
You’re going to love this Manhattan Fish Chowder recipe for its rich, savory flavor and comforting warmth.
When I first tried it, I was captivated by how the blend of fresh ingredients created a delicious harmony in every bite. The smoky bacon adds depth, while the tender fish and vegetables make each spoonful satisfying.
It’s perfect for those chilly evenings when you crave something hearty. Plus, it’s surprisingly easy to make!
I often find myself daydreaming about the aroma filling my kitchen as it simmers. Trust me, once you try it, you’ll be hooked on this delightful chowder!
Ingredients of Manhattan Fish Chowder
When it comes to making Manhattan Fish Chowder, the ingredients are the stars of the show. Each one plays a vital role in creating that hearty, satisfying bowl of goodness. You’ll find a mix of fresh vegetables, savory bacon, flaky fish, and aromatic herbs that come together to make a dish that warms you right up.
And let’s be real, who doesn’t love a chowder that’s not just delicious but also super easy to whip up? So, let’s plunge into what you’ll need to get started on this delightful recipe.
Ingredients:
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 bell pepper, cut into large chunks
- 2 garlic cloves, crushed
- 1 teaspoon red pepper flakes
- 28 ounces plum tomatoes with liquid
- 16 ounces bottled clam juice
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh thyme
- 2 medium baking potatoes, peeled and cut into chunks
- 1 lb cod, cut into 2 inch pieces
Now, while these ingredients may seem pretty straightforward, there are a few things to keep in mind. For starters, if you can get your hands on fresh fish, go for it! Fresh cod will elevate your chowder to a whole new level.
And don’t be afraid to play around with the veggies. If you’re not a fan of bell peppers, you could toss in some celery or even zucchini. The beauty of chowder is that it’s forgiving.
Also, if you’re watching your sodium intake, consider using low-sodium clam juice or even homemade broth. Cooking is all about personal touches, after all, so feel free to make it your own. Happy cooking!
How to Make Manhattan Fish Chowder
Alright, let’s immerse ourselves in making that delicious Manhattan Fish Chowder. First things first, grab a large pot or a dutch oven (because we’re going big here, folks).
Start by cooking 4 slices of bacon cut into 1/2 inch pieces over medium heat. Don’t rush this part; you want the bacon to get nice and crispy. Once it’s looking golden and delightful, drain it on some paper towels, but don’t throw away that lovely bacon fat just yet. You only need to keep about 1 teaspoon of it in the pot—trust me, that little bit will add so much flavor.
Now, it’s time to add some veggies to the bacon fat goodness. Toss in 1 large chopped onion, 2 medium chopped carrots, 1 bell pepper cut into large chunks, and 2 crushed garlic cloves. Cook these together for about 10 minutes until they soften up and start to smell like heaven. Seriously, the aroma is going to make you feel all warm and fuzzy inside.
Next, you’ll add 28 ounces of plum tomatoes with their juice—make sure to break them up with a spoon as they go in. Then, add 16 ounces of bottled clam juice along with 1 1/2 cups of water. Bring this mix to a gentle boil, then lower the heat a bit and let it simmer.
Now’s the time to add in those 2 medium baking potatoes, peeled and cut into chunks, along with 1/2 teaspoon of dried thyme and 1 teaspoon of red pepper flakes for that little kick.
While the potatoes are cooking, which should take about 15 to 20 minutes until they’re tender but not mushy, you can daydream about how good this chowder is going to be.
Once the potatoes are ready, it’s showtime for the star of the dish: the fish. Add in 1 pound of cod cut into 2-inch pieces and cover the pot. Allow it to cook for about 5 minutes, or until the fish is opaque and flaky.
Finally, season with salt and pepper to taste, and garnish with 1 tablespoon of freshly chopped thyme. Serve your chowder with some crusty bread, and bask in the glory of your kitchen prowess. Just remember, the next time you think about ordering takeout, you’ve just mastered a chowder that beats any restaurant’s!
Manhattan Fish Chowder Substitutions & Variations
While the classic Manhattan Fish Chowder is delicious as it is, there are plenty of ways to customize it to suit your taste or use what you have on hand.
For instance, you can swap out cod for other firm white fish like haddock or tilapia. Don’t have clam juice? Fish stock or vegetable broth works great too.
You can add additional vegetables, like corn or zucchini, for extra flavor and texture. If you prefer a bit more heat, toss in some diced jalapeños.
Feel free to experiment—just remember that cooking is all about enjoying the process!
Additional Tips & Notes
Customizing your Manhattan Fish Chowder can really enhance the dish, but there are also some tips that can elevate your cooking experience.
First, don’t skip the bacon—it adds a depth of flavor you’ll love. If you want a bit more spice, feel free to adjust the red pepper flakes to your taste.
Using fresh fish makes a noticeable difference, so try to choose the freshest cod available. For a creamier texture, consider adding a splash of heavy cream at the end.
Finally, pairing the chowder with crusty bread is a must—it’s perfect for soaking up those delicious flavors!