Manhattan-Style Chowder

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Many chowders are milk or cream-based, but Manhattan chowder uses tomato as the base, saving fat and calories. Plump and succulent Nova Scotian scallops top it off.

Tags: Advanced, 20 Mins, Soups & Stews, Vegetables, Fish, Healthy Insider's Report 2011
Serves: 10
Skill level: Advanced
Prep time: 20  minutes
Cooking time: 45  minutes
Total: 65  minutes

Additional Information


2 tbsp (25 mL) olive oil
1/2 cup (125 mL) finely diced onions
1 cup (250 mL) thinly sliced carrots
1 cup (250 mL) thinly sliced celery
2 tbsp (25 mL) minced garlic
1 tsp (5 mL) dried thyme
1 can (28 oz/796 mL) PC Blue Menu Whole Tomatoes
½ to 1 tsp (2 to 5 mL) hot pepper flakes
2 cups (500 mL) peeled potatoes cut in ½ inch (1 cm) cubes
1 pkg (400 g) PC Blue Menu Wild Nova Scotian Frozen Sea Scallops , thawed
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) red wine vinegar
½ tsp (2 mL) fine sea salt


  1. In saucepan, heat oil over medium heat; cook onions, carrots, celery, garlic, thyme and hot pepper flakes for 10 minutes, stirring frequently, or until onion is translucent. Stir in potatoes; cook another 5 minutes, stirring frequently.
  2. In large bowl, crush tomatoes and juices with your hands to desired consistency. Stir tomatoes and juice and 3 cups (750 mL) water into the saucepan. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 minutes.
  3. Stir in scallops, parsley, vinegar, and salt; simmer for another 5 to 7 minutes or until scallops are cooked through.
  4. If chowder is too thick, add additional water before serving.

Chef's Tips

Instead of scallops, you can use two cans (each 19 oz/540 mL) PC Blue Menu White Kidney Beans, drained and rinsed.

Nutritional Information

Makes 10 servings Per serving:
120 calories, fat 3 g (0.5 g of it saturated), sodium 180 mg, carbohydrate 14 g, fibre 2 g, protein 9 g Low in saturated fat, Source of Fibre

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