Manhattan Seafood Chowder

This was a surprisingly successful “clean out the pantry & freezer because I don’t want to go to the store” soup. (I love when an experiment works the first time!)

  • 1 box (32 oz) vegetable broth
  • 16 oz frozen cubed hash browns (half of 32 oz bag)
  • 2 frozen fish fillets (I used Haddock)
  • 1 cup carrots, cubed or sliced
  • 3 4 oz cans shrimp (or clams)
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes with green peppers
  • 2 strips bacon, cooked and crumbled
  • 2 tbsp dried minced onion
  • 1 tbsp fish sauce (optional)
  • 1 tbsp Old Bay or your favorite seafood seasoning
  • 1 tsp minced garlic
  • Salt, black pepper, and red pepper flakes to taste
Put broth, potatoes, fish, carrots, onion, garlic, salt, and pepper in slow cooker on low for 3-4 hours (or 45 minutes on stove top) until fish is cooked and flaky. Break fish apart with spoon. Add remaining ingredients and heat on low for an additional 1-2 hours (30 minutes on stove top). Taste and add additional seasonings as needed. Serve with some crusty bread or cheese toast for dipping!
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