Seafood Chowder in a Flash Recipe

Name: Seafood Chowder in a Flash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 2 teaspoons clam base (or lobster base, or 1 Knorr fish or shrimp bouillon cube); 2 tablespoons butter; 1 large onion (for about 1 cup chopped); 2 large red potatoes; 8 ounces firm white fish such as tilapia fillets or 8 ounces cod fish fillets, defrosted if frozen; 8 ounces fresh shrimp, tails removed, cleaned and deveined; 1 (6 1/2 ounce) can minced clams (or chopped clams); 1 teaspoon Worcestershire sauce; ¼ teaspoon dried thyme; ¼ teaspoon black pepper; ¾ cup frozen corn kernels; ¼ cup heavy cream or ¼ cup half-and-half

Servings: persons

2 cups water
2 teaspoons clam base (or lobster base, or 1 Knorr fish or shrimp bouillon cube)
2 tablespoons butter
1 large onion (for about 1 cup chopped)
2 large red potatoes
8 ounces firm white fish such as tilapia fillets or 8 ounces cod fish fillets, defrosted if frozen
8 ounces fresh shrimp, tails removed, cleaned and deveined
1 (6 1/2 ounce) can minced clams (or chopped clams)
1 teaspoon Worcestershire sauce
¼ teaspoon dried thyme
¼ teaspoon black pepper
¾ cup frozen corn kernels
¼ cup heavy cream or ¼ cup half-and-half

1
Place the water and clam base in a 2-cup glass measure and microwave, uncovered on high, for 2 minutes.
2
Remove from the microwave, stir and set aside.
3
Meanwhile, melt the butter over medium heat in a 4 1/2-quart Dutch oven or soup pot.
4
While the butter melts, peel and coarsely chop the onion, adding it to the pot as you chop.
5
Cook, stirring from time to time, until the onion begins to soften, about 2 minutes.
6
Cut potatoes (unpeeled), fish and shrimp into bite size pieces and add them to the pot.
7
(If the tails are still attached to the shrimp, remove and discard them.)
8
Add the clam-broth mixture, and raise the heat to high.
9
Add the canned clams with their juice, Worcestersire, thyme and pepper.
10
Bring the soup to a boil.
11
When the soup comes to a boil, add the corn and bring the soup back to a boil.
12
Reduce the heat to medium, and cook at a slow boil until the potatoes are tender, about 5 minutes.
13
Remove the pot from the heat, and stir in the cream.
14
Serve at once.
15
NOTE: Peeled cooked shrimp can be substituted for the raw shrimp.
16
Add them when you add the corn.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups water, 2 teaspoons clam base (or lobster base, or 1 Knorr fish or shrimp bouillon cube), 2 tablespoons butter, 1 large onion (for about 1 cup chopped), and more.

Yes, Seafood Chowder in a Flash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Chowder in a Flash

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