Manhattan-Style Fish Chowder

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

You can use any firm whitefish in this classic tomato-based soup.

Yield: 6 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 21%
  • Fat: 7.6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 35.9g
  • Carbohydrate: 27.7g
  • Fiber: 5.5g
  • Cholesterol: 61mg
  • Iron: 3.1mg
  • Sodium: 878mg
  • Calcium: 144mg


  • 2 tablespoons butter
  • 2 3/4 cups chopped onion
  • 1 cup chopped carrot
  • 3/4 cup chopped celery
  • 3 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 2 cups chopped peeled red potato
  • 2 cups water
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (8-ounce) bottles clam juice
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 2 pounds halibut fillets, skinned and cut into 1-inch pieces


  1. Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.
  2. Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
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