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Sensational Manhattan Seafood Chowder

February 23, 2012

When I need a little inspiration some days to decide what to make for supper, I sometimes ask my husband, Michael. He’s originally from Manchester, England and like a lot of Brits, he likes fish. That was his response tonight  – “Fish!”

I looked in the freezer, spied a bag of shrimp and pondered what to do with it. Ah-ha!

To follow: a twist on Manhattan Chowder. Again, keep in mind most ingredients are flexible. A little of this, a little of that…

Sensational Manhattan Seafood Chowder

I pkg Manhattan Style Chowder Mix by Easy Gourmet Meals  (105 gm)

+ – 100 gms crabmeat

+ – 100 gms fresh mussels, quartered

I  – 8 oz can diced clams with juice

15-20 frozen shrimp, tail snapped off, soaked in ~ 1 tsp lemon juice X few minutes

(You can vary this by adding small quantities of your favourite fish meat, e.g., haddock, cod, sole, etc.)

Diced carrot

Chopped onion

Diced cauliflower

Diced habanera pepper

1 16 oz can diced tomatoes

1 c. half and half cream

Marjoram, thyme, salt and pepper to taste

2-3 garlic cloves, chopped fine

Special ingredient: Outerbridge’s “Original” Sherry Rum Sauce, made in Bermuda and available to order from

Or a few splashes of any favourite dark rum


In a large cooking pot, combine the Manhattan Style Chowder Mix with 2 cups water, cream and tomatoes. Bring to a boil over medium heat stirring constantly until mixture thickens and becomes well blended. Reduce heat to low and simmer 20 – 25 minutes until the potato is cooked thoroughly.

Add a variety of fish meat, remaining vegetables, spices and rum sauce. Simmer a further 20 – 30 minutes. Serve with sourdough bread and a crisp white wine.



From → Recipes

  1. Lorraine Stewart permalink

    To Fun Coleen! Im craving seafood chowder now and its 630 in the morning!!!

  2. I’d love to make you a big batch of it anytime soon:)

  3. skipperdigby permalink

    subtle flavours delicately intertwined within the vast briney undertow from the crash of the seventh wave……

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