• In a large stock pot over low heat, sweat onions and garlic in olive oil with bay leaves, celery seed, thyme, salt and pepper until onions are translucent, about 4 minutes.
  • Add celery and bell pepper and continue to sweat, about 5 minutes.
  • Add dulse flakes to pot and then deglaze with vermouth and cook for 1 minute to evaporate the alcohol.
  • Add potatoes and vegetable stock and bring to a boil. Cook for about 6 minutes, until potatoes are about halfway cooked.
  • Add the crushed tomatoes, reduce heat to a simmer and continue to cook for about 4 minutes until the potatoes are tender, but not soft.
  • Add the plant-based tuna and parsley and simmer for a few minutes more to marry the flavors.
  • Drizzle a little olive oil over the chowder to finish and serve hot with crusty Italian bread.
Fish-Free

Manhattan Chowder

  • Preparation15 minutes
  • Cook Time 30 minutes
  • Serves 6

INgredients

  • 1¼ cup diced yellow onion
  • 1 tablespoon thinly sliced garlic
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 2 teaspoons celery seed
  • 1½ teaspoons dried thyme
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2/3 cup diced celery
  • 2/3 cup diced red bell pepper
  • 1 tablespoon dulse flakes
  • ⅓ cup sweet vermouth
  • 2 cups peeled and diced Russet potatoes
  • 3 cups vegetable stock
  • 1 (28-ounce) can crushed tomatoes
  • 3 pouches Good Catch® Mediterranean Plant-Based Tuna or Good Catch® Naked in Water Plant-Based Tuna
  • ¼ cup fresh Italian parsley, leaves only
  • Crusty Italian bread, for serving
  • Olive oil, for serving

Instructions

  • In a large stock pot over low heat, sweat onions and garlic in olive oil with bay leaves, celery seed, thyme, salt and pepper until onions are translucent, about 4 minutes.
  • Add celery and bell pepper and continue to sweat, about 5 minutes.
  • Add dulse flakes to pot and then deglaze with vermouth and cook for 1 minute to evaporate the alcohol.
  • Add potatoes and vegetable stock and bring to a boil. Cook for about 6 minutes, until potatoes are about halfway cooked.
  • Add the crushed tomatoes, reduce heat to a simmer and continue to cook for about 4 minutes until the potatoes are tender, but not soft.
  • Add the plant-based tuna and parsley and simmer for a few minutes more to marry the flavors.
  • Drizzle a little olive oil over the chowder to finish and serve hot with crusty Italian bread.