Seafood Chowder

• 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 12 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

1. In bottom of stock pot, heat olive oil on medium heat.
2. Brown onions and garlic.
3. Add remaining ingredients and bring to a boil.
4. 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.
5. You may wish to remove the tails from the shrimp, though I leave them on for visual appeal.
6. 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).
7. You may wish to add a tablespoon of flour or cornstarch as a thickening agent.
8. Stir frequently.
9. Garnish with fresh parsley, a few spoonfuls of grated parmesan, and/or some crispy garlic croutons.
10. Options: I'd like to try this with potatoes, but didn't have any on hand.
11. 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.

tilapia fillets, cannellini beans, corn, olive oil, onion, tomatoes, condensed cream, water, garlic, pesto sauce, vegetable bouillon cube, cilantro, lemon juice, shrimp, soy sauce, cooking sherry, tabasco sauce, fresh ground pepper

Taken from www.food.com/recipe/seafood-chowder-220713 (may not work)