When I told my sister, the English major about this recipe, she got quite upset about it. At first I wasn't sure if it was the Mai Tai talking, or the"Manhattan" part of it. We're from New England, so maybe she was offended and worried that I'd strayed after being in New Jersey so long. After a bit more animated words, she explained that the issue was actually with the word "chowder". (Sounds like another never-ending debate similar to "sauce" vs "gravy", or "pork roll" vs "Taylor Ham".) She's on the side that a chowder must contain milk or cream. I can't argue. I agreed I'd call it a stew. Since it is based off of a traditional "Manhattan Clam Chowder" recipe, I didn't want to confuse people or make it sound like something else. So call it what you want. 
To further confuse the issue, I used mushrooms in place of the clams to make it a vegan recipe. 

Ingredients
2 cups Shimeji, or Beech Mushrooms, chopped into 1" pieces
3 medium Yukon Gold Potatoes, cut into cubes
1/2 green bell pepper, diced
1 carrot, diced
1/2 yellow onion, diced
1 celery stalk, diced
2 cloves garlic, minced
1 qt Spicy Mushroom Soup
1 Tbsp Olive Oil/Butter of choice
28oz can tomato puree or blended whole tomatoes
bay leaf
salt and pepper to taste if needed
3 Fresh Thyme sprigs
​Parsley for garnish

2 quarts mushroom or veggie broth
8oz Guinness beer
1 pound baby gold and red potatoes
1 pound mixed mushrooms (a good meaty one like king oysters is nice)
3-4 ribs celery
3-4 carrots
1 onion
5 garlic cloves
2T tomato paste
1/2t dried thyme (or more if fresh)
salt and pepper to taste

Throw all the ingredients in a slow cooker, crock pot, or regular pot. Simmer until veggies are soft. 
Serves about 4
​Enjoy with some Irish Soda Bread!

Chop all ingredients to the size you prefer... diced, sliced, big chunks...
Throw it all in a crock pot and let it do it's thing.
Or throw it in a soup pot and simmer for 2 hours or so.

This was a small batch for a small crock pot. It made 2 large bowls of soup for a hungry couple.