|2 servings||calories per servings 650||protein serving 38 g||carbs per serving 66 g||total fat per serving 20 g|
In contrast to its thick, creamy cousin from New England, Manhattan-style chowder is characterized by a hearty tomato broth simmering with potatoes, carrots, onion, celery, bacon and, of course, fresh seafood. Dogfish, which is popular in Europe for fish and chips, is mildly sweet and has a tender, flaky texture; it fits into the big, bold flavors of this dish quite swimmingly. The chowder is served with a sliced baguette for dipping, and we suggest toasting it to make it just a little more heart-warming.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Heat oven to 350° F.
• Thinly slice carrot at an angle.
• Halve onion. Peel and chop 1 half (reserve remaining half for another use).
• Peel and mince garlic.
• Peel potato. Cut into 1/2-inch dice.
• Pick leaves from 2 thyme sprigs; leave remaining sprigs whole.
• Slice fish crosswise into 1-inch-wide pieces.
• Place a large sauce pot over medium heat. When hot, add bacon. Cook, stirring, until bacon is browned and crisp.
• Transfer bacon to paper towels to drain. Discard all but 1 teaspoon fat from pot.
• Add carrot and onion. Cook, stirring, until carrot is just tender, about 5 minutes.
• Add garlic. Cook, stirring, until fragrant, about 1 minute.
• Add tomato paste. Stir to coat vegetables.
• Stir in tomatoes, potato, bouillon cube, thyme sprigs and 3 cups water. Increase heat to high.
• When mixture boils, reduce heat to medium. Cover pot, and simmer until potato is fork-tender, 15-20 minutes.
While potato simmers:
• Toast bread in oven.
• Season fish on all sides with a total 1/4 teaspoon kosher salt.
• Discard thyme sprigs.
• Add fish and bacon to pot. Cook, stirring occasionally, until fish is firm and opaque throughout, 3-4 minutes.
• Taste and adjust seasoning as desired with kosher salt and black pepper.
• Divide chowder between 2 bowls.
• Garnish with thyme leaves.
• Serve with toasted bread, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...