John Konecsni writes as Declan Finn and is the author of the Pius Trilogy “holy thriller” series. His Seafood Chowder is a must-have on holidays, and this soup is extremely easy to make. –Barb Szyszkiewicz
Progresso clam chowder (1 can for two people) OR Campbell’s “Chunky” New England Clam chowder (in the same quantity)
1 can crab
1 can clams / clam chowder (2 if you really like clams)
1 can tuna / clam chowder
Salmon (I tend to throw in one salmon steak, usually frozen, but canned will work)
Half bag frozen scallops (Costco version)
Half bag frozen shrimp (CostCo version — cooked, tail-less, and I suggest the salad shrimp)
Rinse clam chowder cans with white wine (as little as possible, it’s quite effective)
Garlic powder (enough to cover the top of the pot)
Onion Powder (enough to cover the top of the pot)
Sea Salt (enough to cover the top of the pot)
Throw in all canned items [INCLUDING THE WATER], spices, and white wine, bring to boil. Throw in each frozen item individually, bringing each to a boil before throwing in the next one. If you’re using frozen salmon, be careful to break it up as you’re cooking.
Shrimp goes in last; the rest can go in any particular order.
Bring to boil again, and keep going for some extra time. Allow to simmer if you like (and need to wait for people so show up.) Serve. Enjoy.
Learn more about Declan Finn’s novels at The Pius Trilogy.
Copyright 2014 John Konecsni