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.
- 4 tilapia fillets
- 236.59 ml cannellini beans
- 236.59 ml corn
- 44.37 ml olive oil
- 236.59 ml diced onion
- 2 large tomatoes, peeled and diced
- 297.66 g 98% fat free condensed cream of celery soup
- 473.18 ml water
- 14.79 ml minced garlic
- 4.92 ml minced dried lemongrass
- 14.79 ml pesto sauce
- 1 large vegetable bouillon cube
- 29.58 ml dried cilantro
- 29.58 ml lemon juice
- 20 medium shrimp
- 14.79 ml soy sauce
- 44.37 ml cooking sherry
- 0.25 ml Tabasco sauce
- fresh ground pepper
Directions See How It's Made
- In bottom of stock pot, heat olive oil on medium heat. Brown onions and garlic.
- Add remaining ingredients and bring to a boil.
- 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.
- 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.
- Garnish with fresh parsley, a few spoonfuls of grated parmesan, and/or some crispy garlic croutons.
- 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.