- 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.
