This isn’t really a chowder - in that it is not blended or mashed in any way - but it is a rich seafood soup. It takes on elements of Thai and New England cuisine without belonging to either. I like it, Donna didn’t, your mileage may vary.
Oyster Corn Chowder
Ingredients:
1 85gm tin Smoked Oysters
1 Massel Beef stock cube
1 teaspoon Nam Prik Klang Dong (Thai dried chilli shrimp, available from some Asian grocers)
Handful flat white rice noodles (the larger ones, as sometimes used for pad thai)
Boiling water (sufficient to cover the noodles)
1 310gm tin Creamed Corn
1 teaspoon Valcom Red Curry Paste
Boil the water in a medium saucepan, and add chilli prawn, red curry paste, stock cube and noodles. Stir. A minute or so later, add the creamed corn. When the noodles are soft, add the smoked oysters (and any oil in the tin). Stir for another five or so minutes and serve.
Serves two ordinary folk (or one hungry bugger) 
This isn’t strictly speaking faux cuisine, as it is not faking anything (unless you wanted to use it as a Kari Ramen recipe? It might work!).
What it is though is easy. It’s Saturday morning, Helen is at work, I’m bored and hungry. Here it is! You will need:
- Two spring onions, chopped
- Teaspoon olive oil
- Tablespoon curry paste
- Baby Bok Choi, chopped
- Two cups hot water
- Teaspoon chicken stock powder
- Tin (185gm) tuna (I use chunks in springwater or in brine, use the oily one if you prefer)
- Tin (420gm) creamed corn
- 1 cake of instant ramen noodles
Lightly fry the spring onions in olive oil. Add curry paste (I used Patak’s Vindaloo this morning, extra hot!) and stir constantly for 30 seconds to a minute. Add baby bok choi. When the bok choi is wilty (not long), add hot water and chicken stock powder. After a minute add tuna and creamed corn, stir in, then add noodles. Read emails and check blog stats for a couple of minutes. Serve.As in all my recipes, your mileage may vary. If serving this to a wider audience I would probably use a milder curry paste, and maybe add an egg toward the end. Or not.
Note: this recipe is derived from one originally posted on Facibus Reviews.
