Ever since our trip to Boston, back in December, Matt and I have been on a Chowder kick! Whether it be stock full of clams or a basic corn chowder, there’s something so comforting about that creamy bowl of goodness. The beauty of chowder is that it doesn’t have to be made with cream, and I recently made the best Manhattan Style Chowder I have ever had!

I’m sure it doesn’t come as a surprise that I’m addicted to Food Network. If ESPN isn’t on the tube, it is most definitely set on the food channel. Being from the south I feel the most connected to Bobby Flay’s food. His take on southern cuisine is pure heaven to my taste buds.

A recent episode of Throwdown had him challenging a Brooklyn native and his Manhattan Fish Chowder. Matt, being the lover of chowder that he is, fell in love with the recipe Bobby Flay created and insisted I make it for his birthday. He had never had a tomato based chowder before and wanted to compare it to the creamy favorite. The only problem was, the recipe isn’t posted anywhere online.

After watching the episode “Manhattan Fish Chowder” multiple times I came up with the best rendition I could come up with. I have to say, the results were absolutely delicious. Bobby Flay has yet to disappoint and I’m excited to share another delicious creation of his. So, give it a try…if you are a chowder lover, you will LOVE this recipe!

---

Bobby Flay’s Manhattan Fish Chowder

Ingredients

• 3 pieces applewood smoked bacon – diced
• 1 large yellow onion – diced
• 4 medium carrots – diced
• 4 pieces celery – diced
• salt & pepper
• 3 large garlic cloves divided – diced
• 1 cup dry white wine
• 1 tbsp tomato paste
• 1 cup frozen corn kernels
• 1 28oz can whole plum tomatoes
• 6-7 sprigs of fresh thyme
• 2 cups seafood stock
• 1.5 tbsp olive oil – divided
• 1-2 pounds fingerling potatoes
• 1.5 pounds halibut (any white fish will do) – cut into bit sized chunks
• 1/2 cup parsley divided – chopped
• 1 tsp red pepper flakes

Preheat oven 400 degrees

Heat a large dutch oven over medium heat and cook the diced bacon until crisp. Remove with a slotted spoon and set aside.

In the bacon fat saute the onion, carrot, and celery until slightly softened. Salt and pepper to taste. Add 2 garlic cloves and saute for 30 seconds. Add the wine and reduce until almost completely evaporated to about 1/4 cup.

Add the tomato paste and saute for 2-3 minutes. Puree the plum tomatoes in a blender or food processor, then add to the veggie mixture. Cook another 2-3 minutes. Add the seafood stock, corn, and thyme and bring to a boil. Simmer uncovered for 30 minutes.

Slice the fingerling potatoes (longways) and place on an oiled baking sheet. Brush with olive oil, salt, and pepper. Bake for 30-35 minutes or until nice and golden brown.

Heat remaining 1 tbsp of oil in a cast iron over medium high heat. Salt and pepper one side of the Halibut. Lay seasoned side down into the skillet and sear 2-3 minutes.

Add the seared fish and 1/4 cup of chopped parsley to the chowder and simmer until fish is cooked through, about 5 minutes.

For the relish, mix the remaining garlic, parsley, red pepper flakes, and reserved bacon in a small bowl and lightly drizzle with oil.

Ladle the Chowder into separate bowls and top with 4 potatoes and a spoonful of the bacon relish.

---

I also made Paula Deen’s AMAZING crab cakes to complete the meal. Check out the recipe here!

*Side Note: I did not make the Lemon Dill sauce. Instead, I purchased some yummy remoulade from Central Market. It was sooo delish!!

---

Interpol – since we’re talking Manhattan Chowder I had to showcase my favorite band from New York, Interpol. This is one of those bands who’s music opens up to me in different ways with every album and with every listen. My love for these NYC boys started with “Turn on the Bright Lights” and has intensified with every album after. Their music and lyrics have a way of just creeping in to my soul and I just can’t get enough.

The above picture of Bobby Flay is credited to Harrah’s Photostream on Flickr: http://www.flickr.com/photos/40686769@N03/3942792090/