Before you dismiss this post with the words “I don’t have those things in the house!” hang on a second. As long as you have some seafood, you can make Tangy Seafood Chowder out of just about anything. In fact, you can make a very decent chowder using canned seafood, too.
Tangy Seafood Chowder:
1 tbsp. canola oil
2 garlic cloves, minced fine
1 medium onion, chopped as the mood strikes
½ tsp. fresh ginger, minced fine
1-½ tbsp. Cajun spice mix or specialty fish spice
One 12-oz. (340 g) can kernel corn, undrained
1 c. mashed potatoes
One 30 oz. (900 mL) pkg chicken stock, divided (use either commercially made or home-made stock)
1 or 2 baking potatoes, peeled and chopped into ½-in. cubes or 8 or 9 small, frozen Chinese dumplings
2 white fish fillets totaling about 1 lb. (500 g)
1-to-½ c. fresh or thawed shrimp
8 oz. shelled fresh oysters, roughly chopped
1 tsp. hot sauce (optional)
2 tbsp. fresh dill weed, chopped or 2 tbsp. dried dill weed
In a medium, heavy-based pot over medium heat, bring oil to a sizzle before adding garlic, onion, ginger, and Cajun spice mix (see Note). Sauté until onion is translucent and soft, but not browned. Stir in corn and liquid from can. Thin mashed potatoes with some of the chicken stock, mixing well until no lumps remain. Stir thinned potatoes into soup, immediately adding remaining stock. Simmer, stirring often. If using fresh, cubed potatoes, add now (see Note). Cover and simmer 10 min. With heat on high, add seafood all at once, cooking 2 min. Remove from heat, tasting for flavor. If you prefer your soup even spicier, add 1 tsp. hot sauce.
Note: If using frozen dumplings, add 5 min. before serving.
|Mince garlic fine.|
|Add canned or fresh corn.|
|Pour thinned mashed potatoes into hot stock.|
|Chop the white fish fillet.|
|The moment of truth!|