Manhattan Seafood Chowder |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I found a recipe in Midwest Living for Tomato-Tortellini Soup. I have since modified it into a seafood chowder. My grand-daughters are 3 and 4 and they can't get enough. This soup makes a filling meal along with a crusty dinner roll. This recipe is very simple. You can add or delete any of the vegetables or seafood depending on individual preference. Ingredients:
1 -2 medium onion, chopped |
3 garlic cloves, minced |
2 tablespoons butter |
2 (10 3/4 ounce) cans tomato soup |
46 ounces vegetable juice |
6 cups milk |
2 teaspoons basil |
2 teaspoons oregano |
1/2 teaspoon pepper |
2 carrots, chopped |
1 potato, chopped |
1 zucchini, chopped |
1 (7 1/2 ounce) can salmon |
1 (5 ounce) can baby clams |
1 (6 ounce) can medium shrimp |
1 (7 1/2 ounce) can crabmeat |
1 (8 ounce) jar clam juice (optional) |
Directions:
1. In large pot or dutch oven cook onion and garlic in butter until tender.
2. Stir in soup and V-8 juice.
3. Add milk and seasonings.
4. Add carrots, potato, zucchini, and seafood.
5. Cook over low to medium heat until the potatoes are tender.
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