Manhattan Lox Chowder Recipe

Name: Manhattan Lox Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium red onion, diced; 1 medium green bell pepper, seeded and diced; 2 medium carrots, diced; 2 large celery stalks, diced; 1 pound red potatoes, diced; 2-3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried dill; 1/2 teaspoon crushed red chili flakes, or to taste; 1 cup dry white wine; 1 28 oz can crushed tomatoes; 1 quart seafood stock or vegetable broth; 1 bay leaf; 4 ounces lox (smoked salmon), flaked with a fork; 1 tablespoon drained capers; 3/4 teaspoon prepared horseradish, or to taste; Salt and freshly ground black pepper to taste; Lemon wedges for serving

Servings: persons

2 tablespoons olive oil
1 medium red onion, diced
1 medium green bell pepper, seeded and diced
2 medium carrots, diced
2 large celery stalks, diced
1 pound red potatoes, diced
2-3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried dill
1/2 teaspoon crushed red chili flakes, or to taste
1 cup dry white wine
1 28 oz can crushed tomatoes
1 quart seafood stock or vegetable broth
1 bay leaf
4 ounces lox (smoked salmon), flaked with a fork
1 tablespoon drained capers
3/4 teaspoon prepared horseradish, or to taste
Salt and freshly ground black pepper to taste
Lemon wedges for serving

1
Heat olive oil in a stockpot or Dutch oven over medium-high heat. Add onion, bell pepper, carrot, celery, potatoes, and a pinch of salt, and sweat for about 5 minutes, or until the onion is translucent and the vegetables are starting to soften. Add garlic, oregano, dill, and crushed red chili, and cook for another 30 seconds to a minute, or until the garlic is fragrant.
2
Add white wine, tomatoes, stock or broth, and bay leaf, and bring to a boil. Reduce heat to medium- low and simmer, uncovered, for 20-25 minutes, or until the potatoes are tender. (At this point, the soup can be transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 4 months.)
3
Adjust the heat so that the soup is simmering but not boiling. Stir in lox, capers and horseradish. Season with salt and pepper, then remove from the heat and ladle into bowls. Serve with lemon wedges to squeeze into the soup.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium red onion, diced, 1 medium green bell pepper, seeded and diced, 2 medium carrots, diced, and more.

Yes, Manhattan Lox Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Manhattan Lox Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions