Manhattan-Style Fish Chowder

Share This Post

Manhattan-Style Fish Chowder

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 100-200, Under 200
Protein: 10-20g
Servings: 8
Calories: 139kcal


  • 3 1/2 cups Vegetable Broth (divided)
  • 1 White Onion (large, diced)
  • 1 stalk Celery (diced)
  • 1 Carrot (medium, diced)
  • 1 tsp Thyme (fresh, plus more for optional garnish)
  • 1 cup White Cooking Wine
  • 1 tbsp Tapioca Flour
  • 3 cups Diced Tomatoes
  • 2 cups Mini Potatoes (quartered)
  • 3 Haddock Fillet (cubed)
  • Sea Salt & Black Pepper (to taste)


  • Heat a few tablespoons of the broth in a pot over medium-high heat. Cook the onion, celery, carrot, and thyme until soft, about five to eight minutes. Add a splash of water as needed to prevent sticking.
  • Meanwhile, whisk together the white wine and tapioca flour in a small bowl to create a slurry. Add the slurry to the veggies and stir well.
  • Add the diced tomatoes, potatoes, and remaining broth. Bring to a boil, then lower to a simmer for 10 minutes, or until the potatoes are tender.
  • Add the haddock and cook for an additional 10 minutes. Season with salt and black pepper to taste. Divide into bowls, garnish with more thyme (optional) and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is equal to approximately two cups of chowder.
  • More Flavor

    Add bay leaves, bacon and/or sausage. Sautée the veggies with oil instead of broth.
  • Serve it With

    Crackers or crusty bread.
  • No Haddock

    Use tilapia or cod instead.
  • Haddock Fillet

    Each haddock fillet is equal to 150 grams or 5.3 ounces.


Serving: 8g | Calories: 139kcal | Carbohydrates: 14g | Protein: 14g | Fat: 0g | Cholesterol: 39mg | Sodium: 658mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1948IU | Vitamin C: 19mg | Calcium: 39mg | Iron: 1mg

More To Explore

fREE: weight loss that lasts cheatsheet