Manhattan Cod Chowder

By Megan Olson
April 19, 2016
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Author Notes: A lighter alternative to the traditional creamy version. This exquisite spring soup made with simple & nutritious ingredients cooks in less than 30 minutes. A guaranteed crowd pleaser!Megan Olson

Serves: 6

  • 4 cod fillets about 1 1/2 pounds, thawed
  • 3 cups yams, peeled & cubed
  • 1 cup white onion, diced
  • 1 cup celery, diced
  • 2 tablespoons minced garlic
  • 2 tablespoons extra virgin olive oil
  • 1 cup water
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 1/2 cups diced tomatoes
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons thyme
  1. To a large pot add extra virgin olive oil and bring to a medium heat. Add onion, celery, garlic, tomato paste and cook until vegetables soften about 3-5 minutes.
  2. Next add water, broth, tomatoes and potatoes. Bring to a boil then reduce to low heat to simmer until potatoes are tender, about 10 minutes.
  3. Stir cod with salt, pepper and thyme into the pot and cook another 4-5 minutes. Transfer to a bowl and enjoy!

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