It keeps astounding me that my daughter, who is an absolute mushroom-phobe, continues to ask for this soup - a soup that is laden with oyster mushrooms.
Unlike its counterpart, New England Clam Chowder, Manhattan Chowder, the 'red one,' as it was commonly referred to at "Captain's Nook," a seafood restaurant my parents owned in Hollywood, FL, is not cream based, but tomato based.
Mikel loves the New England Chowder and Catt digs this one. Not difficult to make and quite delicious, especially with some saltine crackers. Old Bay, a popular seafood seasoning, and seaweed make another appearance in this soup, as it is my habit of including them in anything that requires seafood - sans the animals.
The mushrooms are a great touch, giving the soup a more 'clam-y' texture, but it can be ignored or another mushroom subbed. We adore oyster mushrooms at our house (well, at least those who actually eat any mushrooms at all), and if it isn't Manhattan Chowder that gets 'em, then it'd be the Po' Boys. Lucky for Catt we recently had Po Boys and it was her turn at the coveted 'shroom.
oyster mushrooms: $6
oil, garlic: $.75
onion, celery, carrot, green pepper: $2
roasted tomatoes: $2.50
spices, Tabasco, seasoning: $.75
Total to make 8 servings: