Total Time
25mins
Prep 5 mins
Cook 20 mins

One night I started throwing stuff in the soup kettle, and this is what came out. Pretty darned good, actually! I use frozen and canned veggies and dried herbs for ease of preparation, but fresh ingredients could only make it even better.

Ingredients Nutrition

Directions

  1. In bottom of stock pot, heat olive oil on medium heat. Brown onions and garlic.
  2. Add remaining ingredients and bring to a boil.
  3. Do not bother to cut up the fish; it will disintegrate as the soup cooks, leaving you with lovely chunks of fish to enjoy by the spoonful. You may wish to remove the tails from the shrimp, though I leave them on for visual appeal.
  4. Reduce heat to medium low and simmer for about 15-20 minutes until the soup is the consistency you like (I prefer a fairly thick consistency). You may wish to add a tablespoon of flour or cornstarch as a thickening agent. Stir frequently.
  5. Garnish with fresh parsley, a few spoonfuls of grated parmesan, and/or some crispy garlic croutons.
  6. Options: I'd like to try this with potatoes, but didn't have any on hand. Milk would also probably be a great addition (as a substitute for part or all of the water) if you would like a creamier chowder.
Most Helpful

This is a wonderful chowder that we greatly enjoyed on a cool, rainy spring evening. I omitted the lemongrass, soy sauce, and sherry while increasing the pesto and using chicken broth. Yum. Hubby and I both had multiple bowls with crusty bread for a hearty meal.

Ms B. April 16, 2007