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 recipe is adapted from one shown by TV chef Geoff Janz. It is the best soup that I have ever tasted, and thanks to Helen for the recipe.
You will need:
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 3 cloves of garlic, crushed
- 2 teaspoons of grated fresh ginger
- 2 tablespoons of Madras curry paste
- 1 large carrot, chopped
- 1 cinnamon stick
- 1 cup red lentils, rinsed
- 2 medium potatoes, chopped
- 1.25 litres (5 cups) chicken stock
- 2 single chicken breasts, chopped
- 3/4 cup (180ml) coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh coriandar leaves
Heat the oil in a large pan. Add the onions, garlic, ginger and curry paste - cook stirring until the onions are soft. Add carrot, cinnamon stick, lentils, potatoes and stock. Simmer covered for about 30 minutes or until the potatoes are tender. Discard cinnamon.
Remove half the mixture into a separate bowl and blend using a food processor or processing wand. Return the blended mixture to the pan. Add all remaining ingredients and simmer, uncovered, until the chicken is cooked but tender. Serves 6.
This soup is suitable for freezing prior to adding the coconut milk.
