MANHATTAN SEAFOOD CHOWDER RECIPE RECIPES

Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 230 , CarbohydrateContent 23 g, CholesterolContent 65 mg, FatContent 0 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 4 g, TransFatContent 0 g

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 386.2, FatContent 23.6, SaturatedFatContent 14.1, CholesterolContent 208.4, SodiumContent 1333.2, CarbohydrateContent 21.1, FiberContent 0.9, SugarContent 2.3, ProteinContent 22.2