This Manhattan chowder couldn’t be easier as it uses canned seafood. For this recipe I have used shrimp, crab, salmon and tuna but you can use whatever type you like.  I have omitted clams because their flavor tends to overpower the other fish but if you love clams then by all means include them. You can also use fresh or frozen fish but I prefer canned for this recipe as the added flavor from the juice creates a more intense broth.

• Ingredients:
• 1 tablespoon butter
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 clove garlic, minced
• 4 cups canned seafood (shrimp, crab, salmon & tuna)
• 4 cups vegetable or seafood stock
• 1 can diced tomatoes
• Juice of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon seasoning salt
• 1 teaspoon dried oregano
• 2 bay leaves
• Fresh pepper to taste
• 1/2 cup fresh parsley, chopped

Directions:

Melt butter in a large stockpot. Add the onions, carrots, celery and garlic and sauté on a medium-low heat for 10 minutes. Drain the seafood into a bowl and add the juice to the pot. Set seafood aside. Next add the stock, canned tomatoes, lemon juice and seasonings. Cover and simmer for 15 minutes. Remove the bay leaves, add the seafood and cook for just a few minutes until the seafood is hot. Ladle into individual bowls, sprinkle with parsley.