Manhattan Chowder
4 servings
40 minutes
Manhattan chowder is a vibrant and rich soup that differs from the traditional creamy New England version by lacking cream and featuring tomatoes. Its history traces back to the multicultural streets of Manhattan, where Italian and Portuguese immigrants brought their culinary traditions. This soup has a rich flavor combining the sweetness of tomatoes, the smokiness of bacon, and the ocean freshness of mussels. Thanks to the vegetables, it is light yet nutritious, while aromatic parsley adds freshness. Manhattan chowder is perfect as a warming lunch in cool weather, and its spicy base makes it a great complement to fresh bread. Try it and immerse yourself in the atmosphere of New York's bustling streets with a bowl of rich and fragrant soup!
1
Drain the mussels in a colander, rinse well and chop. Finely chop the bacon, onion, celery, and bell pepper. Cut the peeled potatoes into cubes.
- Canned mussels: 600 g
- Bacon: 100 g
- Onion: 2 heads
- Celery: 1 stem
- Green sweet pepper: 1 piece
- Potato: 500 g
2
In a thick-bottomed pot, heat the oil, add the bacon and fry for 4 minutes. Add onion, pepper, and celery. Cook, stirring, until the vegetables are soft.
- Vegetable oil: 1 tablespoon
- Bacon: 100 g
- Onion: 2 heads
- Green sweet pepper: 1 piece
- Celery: 1 stem
3
Add 2 cups of boiling water, tomatoes, and broth. Bring to a boil and add potatoes. After 20 minutes, season with salt and pepper, add mussels, and heat for a minute.
- Canned diced tomatoes: 800 g
- Fish stock: 3 glasss
- Potato: 500 g
- Canned mussels: 600 g
- Salt: to taste
- Ground black pepper: to taste
4
Sprinkle the soup with parsley and serve.
- Chopped parsley: to taste
