Manhattan Fish Chowder
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons unsalted butter | |
| 1 teaspoon chicken bouillon granules | |
| 2 tablespoons all-purpose flour | |
| 3 cups water | |
| ¼ cup celery | Washed, trimmed and diced |
| ½ cup thinly sliced carrots | Washed, peeled and thinly sliced |
| 1 (14 oz.) canned reduced sodium diced red tomatoes | |
| 1 cup potatoes | Washed, trimmed and cubed |
| ¼ cup onions | Washed, trimmed, and diced |
| 1/4 teaspoon black pepper | |
| 1 bay leave | |
| ½ pound flaked white fish pieces. | Undrained |
| 2 tablespoons lemon juice | |
| ¼ teaspoon Old bay spice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan combine butter, bouillon granules, carrots, onions and pepper. | |
| 2 | Cook until onions are tender. | |
| 3 | Stir in flour. Add tomatoes, potatoes, bay leaves, Old bay and water. | |
| 4 | Heat to boil and reduce heat. | |
| 5 | Cook and stir until thickened and bubbly. | |
| 6 | Just before serving. Stir in undrained white fish and lemon juice . Heat through. Remove bay leaves and serve. | Cook until internal temperature reaches 145°F. |
Posted in Soup Recipes
