MANHATTAN SEAFOOD CHOWDER

Manhattan Seafood Chowder image

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.

Provided by Chef Luciano

Categories Chowders

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

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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)

Steps:

In large pot or dutch oven cook onion and garlic in butter until tender.
Stir in soup and V-8 juice.
Add milk and seasonings.
Add carrots, potato, zucchini, and seafood.
Cook over low to medium heat until the potatoes are tender.

Nutrition Facts : Calories 463.6, Fat 15.9, SaturatedFat 8.7, Cholesterol 129.5, Sodium 1690.2, Carbohydrate 47.6, Fiber 5.1, Sugar 18, Protein 35.2

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