Manhattan Cod Chowder
This healthy fish chowder recipe with a tomato base is a lighter alternative to creamy soups. If you prefer a stronger-flavored fish in your chowder recipe, try salmon or swordfish instead of the cod. Serve the chowder with oyster crackers, hot sauce and a baby kale Caesar salad.
- 2tablespoons extra-virgin olive oil
- 1cup chopped onion
- 1cup chopped celery
- 2cloves garlic, minced
- 2tablespoons tomato paste
- 1 1/2teaspoons dried thyme
- 3cups seafood broth
- 1cup water
- 114-ounce can no-salt-added diced tomatoes
- 3cups diced potatoes
- 1 1/4pounds cod, cut into bite-size chunks
- 1/2teaspoon ground pepper
- 1/4teaspoon salt
- Heat oil in a large saucepan over medium-high heat. Add onion, celery, garlic, tomato paste and thyme and cook, stirring, until the vegetables are just starting to brown, 3 to 5 minutes. Add broth, water, tomatoes (with juice) and potatoes; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook until the potatoes are tender, 10 to 12 minutes. Add cod and cook, gently stirring occasionally, until just cooked through, 4 to 5 minutes more. Season with pepper and salt.
Per serving (recipe makes 5 servings)
|Mono Saturated Fat||4g|
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