Manhattan Chowder
Yield
4 servingsPrep
20 minCook
70 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
cold pressed |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
carrots
diced |
|
| 1 | each |
celery stalks
sliced |
|
| 10 | each |
parsley sprigs
chopped |
*
|
| 28 | ounces |
tomatoes, canned, crushed
|
|
| 5 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
white pepper
white |
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
thyme
|
*
|
| 3 | medium |
potatoes
diced |
|
| 2 | tablespoons |
nutritional yeast flakes
|
*
|
| 2 | tablespoons |
wakami sea vegetable
dry, crumbled |
* |
| 1 | x |
soda crackers
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
cold pressed |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
carrots
diced |
|
| 1 | each |
celery stalks
sliced |
|
| 1E+1 | each |
parsley sprigs
chopped |
*
|
| 809.2 | ml/g |
tomatoes, canned, crushed
|
|
| 1.2 | l |
water
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
white pepper
white |
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
thyme
|
*
|
| 3 | medium |
potatoes
diced |
|
| 3E+1 | ml |
nutritional yeast flakes
|
*
|
| 3E+1 | ml |
wakami sea vegetable
dry, crumbled |
* |
| 1 | x |
soda crackers
|
* |
Directions
Heat the oil in a large saucepan.
Add the onion, carrots and celery and cook until the onion is transparent, about 7 minutes.
Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme.
Bring to a boil, reduce heat, and simmer for 40 minutes.
Add the potatoes, nutritional yeast and wakami and cook for 20 minutes more or until the potatoes are tender but not mushy.
Wakami adds a seafood flavor.
Crumble the soup crackers into the chowder and serve hot.
Remove the bay leaf before serving.
