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.
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