Sardine Chowder

Pull together some pantry staples into a rib-sticking good lunch.

• 4.25 oz can sardines in olive oil (or other canned seafood)
• 1 cup chopped fresh vegetables, such as carrot, celery, bell pepper or leek
• 1 cup frozen corn
• 2-3 cloves minced garlic
• 2 sprigs fresh (or 1/2 tsp dried) thyme or rosemary
• 2 tsp onion flakes
• 1/2 tsp ground coriander
• 1/4 tsp celery salt
• 15 oz can chicken broth (about 2 cups)
• 1 cup milk
• 1 cup instant potato flakes
• 1 cup frozen peas
• Sherry vinegar or lemon juice
• Salt and pepper to taste

Open the can of sardines and drain the olive oil into a medium saucepan. (If your seafood is water-packed, use a couple tablespoons of butter.) Set drained sardines aside. Over medium heat, saute your fresh veggies, with frozen corn, until crisp-tender. Stir in garlic, thyme, onion flakes, coriander, and celery salt. Add chicken broth and milk, and bring to a simmer. Stir in potato flakes, reduce heat, and cook for a minute or two until smooth. Stir in frozen peas. Break the sardines into bite-sized pieces and stir them in. Add salt, pepper, and vinegar or lemon juice to taste. Add a bit of hot water as desired to adjust soup consistency. Serve hot.