Seafood Chowder

READY IN: 25mins
Ms B.
Recipe by Buckeye Karen

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.

Top Review by Ms B.

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.

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.

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