Seafood Chowder in a Flash

1. 1

   Place the water and clam base in a 2-cup glass measure and microwave, uncovered on high, for 2 minutes.

2. 2

   Remove from the microwave, stir and set aside.

3. 3

   Meanwhile, melt the butter over medium heat in a 4 1/2-quart Dutch oven or soup pot.

4. 4

   While the butter melts, peel and coarsely chop the onion, adding it to the pot as you chop.

5. 5

   Cook, stirring from time to time, until the onion begins to soften, about 2 minutes.

6. 6

   Cut potatoes (unpeeled), fish and shrimp into bite size pieces and add them to the pot.

7. 7

   (If the tails are still attached to the shrimp, remove and discard them.)

8. 8

   Add the clam-broth mixture, and raise the heat to high.

9. 9

   Add the canned clams with their juice, Worcestersire, thyme and pepper.

10. 10

    Bring the soup to a boil.

11. 11

    When the soup comes to a boil, add the corn and bring the soup back to a boil.

12. 12

    Reduce the heat to medium, and cook at a slow boil until the potatoes are tender, about 5 minutes.

13. 13

    Remove the pot from the heat, and stir in the cream.

14. 14

    Serve at once.

15. 15

    NOTE: Peeled cooked shrimp can be substituted for the raw shrimp.

16. 16

    Add them when you add the corn.

* Per serving · 4 servings · Values may vary.