Seafood Chowder

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 1/2 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

Recipe

• 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.