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Delicious Manhattan Seafood Chowder
5.0(10)Great for a cold winter day. One of my favorite chowders. This is my adaptation of a recipe from "Better Homes New Cook Book"
by Sassy Cat·published 2001-07-19
Open original recipeChowders
Spray a large soup pot with nonstick cooking spray add the oil.
03Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.04Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.05Cover; and simmer about 35 minutes or until potatoes are cooked.06Add clams, shrimp, crab and fish fillet.07Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.08You may need to add additional cornstarch and water to get the desired thickness.09Serve.10Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.