Mixed Seafood Chowder

2 cups water
2 teaspoons clam base*
2 tablespoons butter
1 cup chopped onion
2 large red potatoes 8 ounces firm white fish, such as tilapia
8 ounces already-peeled raw shrimp*
1 can (6 1/2 ounces) clams, minced or chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3/4 cup frozen yellow corn kernels
1/4 cup heavy cream or half and half

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

Meanwhile, melt the butter over medium heat in a 4 1/2-quart Dutch oven or soup pot. While the butter melts, peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring from time to time, until the onion begins to soften, about 2 minutes.

Meanwhile, cut the potato (unpeeled), fish and shrimp into bite-size pieces and add them to the pot. (If the tails are still attached to the shrimp, remove and discard them.) Add the clam broth mixture, and raise the heat to high. Add the canned clams with their juice, Worcestershire, thyme and pepper. Bring the soup to a boil.

When the soup comes to a boil, add the corn and bring the soup back to a boil. Reduce the heat to medium, and cook at a slow boil until the potatoes are tender, about 5 minutes.

Remove the pot from the heat, and stir in the cream. Serve at once.

Mixed Seafood Chowder

We used to use fish-flavored bouillon to enhance seafood soup but our supplier, Knorr, stopped making it. Then we found clam base. However, 16 ounces of bottled clam juice, while it costs more, is a good substitute for the water and base.

Mixed Seafood Chowder

Approximate Values Per Serving: 389 calories (30% from fat), 13 g fat (8 g saturated), 156 mg cholesterol, 29 g protein, 41 g carbohydrates, 4 g dietary fiber, 996 mg sodium

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