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Manhattan Chowder

Submitted by doby

YIELD

4 servings

PREP

20 min

COOK

70 min

READY

90 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 698g (24.6 oz)

Amount per Serving

Calories 213 8% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1005mg 42%

Total Carbohydrate 16g 16%

Dietary Fiber 8g 31%

Sugars g

Protein 14g

Vitamin A 131% • Vitamin C 54%

Calcium 11% • Iron 18%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber