Seafood Chowder

19 ingredients
11 steps

Ingredients

  • 4 tilapia fillets
  • 1 cup cannellini beans
  • 1 cup corn
  • 3 tablespoons olive oil
  • 1 cup diced onion
  • 2 large tomatoes, peeled and diced
  • 10 12 ounces 98% fat free condensed cream of celery soup
  • 2 cups water
  • 1 tablespoon minced garlic
  • 1 teaspoon minced dried lemongrass
  • 1 tablespoon pesto sauce
  • 1 large vegetable bouillon cube
  • 2 tablespoons dried cilantro
  • 2 tablespoons lemon juice
  • 20 medium shrimp
  • 1 tablespoon soy sauce
  • 3 tablespoons cooking sherry
  • 1 dash Tabasco sauce
  • fresh ground pepper

Directions

  1. 1
    In bottom of stock pot, heat olive oil on medium heat.
  2. 2
    Brown onions and garlic.
  3. 3
    Add remaining ingredients and bring to a boil.
  4. 4
    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.
  5. 5
    You may wish to remove the tails from the shrimp, though I leave them on for visual appeal.
  6. 6
    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).
  7. 7
    You may wish to add a tablespoon of flour or cornstarch as a thickening agent.
  8. 8
    Stir frequently.
  9. 9
    Garnish with fresh parsley, a few spoonfuls of grated parmesan, and/or some crispy garlic croutons.
  10. 10
    Options: I'd like to try this with potatoes, but didn't have any on hand.
  11. 11
    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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