Three Lily Farm Blog

Forest and Farm to Table

Manhattan Style Fish Chowder

Reminiscent of my days working at a high paced seafood restaurant in Connecticut, this Manhattan style fish chowder gets an upgrade from the former version I have known and loved. Combining wild halibut, kelp, and homemade bone broth, the end result is a mineral rich, nutritious soup that will warm you to the core and awaken all the senses.

If we had it on hand, a chunk of sourdough bread spread with a healthy dollop of aioli would be a nice touch.

Are you a chowder, or shall I say chowda fan? Got a favorite version?


  • 1 gallon homemade Bone Broth
  • 1 pound fresh Halibut or other wild variety, cut into small chunks
  • 1 large Onion, diced
  • 4 Celery Stalks, diced
  • 2 medium-sized Carrots, diced
  • 16 ounces  Tomato Puree
  • 4 Garlic Cloves, minced
  • 1 pound Yukon Gold potatoes, diced
  • 3 strips of Kelp, cut into small pieces
  • 1 Tbsp dried Thyme
  • 1 Bay Leaf
  • 4 Kale Leaves, cut into small pieces
  • Juice of 1 Lemon
  • Sea Salt, to taste


  1. Melt 2 Tbsp ghee, lard, or coconut oil in a large stock pot over medium-high heat.
  2. Saute the onion, celery, and carrot, stirring occasionally, for 3-4 minutes.
  3. Add the garlic and cook until fragrant.
  4. Stir in the potatoes, kelp, dried thyme, and bay leaf.
  5. Pour in the tomato puree and bone broth.
  6. Bring to a boil, cover, and reduce heat to medium. Gently simmer for 45 minutes. After 30 minutes of cooking, add the fish and kale.
  7. Add the lemon, season with sea salt and fresh black pepper.
  8. Serve and enjoy!