Tomato Seafood Chowder (Serves 8)
This delicious soup is a great way to showcase seafood. The flavors blend beautifully and taste even better after being chilled overnight.
1 tablespoon olive oil
1/2 cup chopped onion
1/2 chopped green pepper
1/2 teaspoon minced garlic
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) jar spaghetti sauce
1 cup salsa, mild, medium or hot
2 cups chicken broth or 2 cups water and 2 teaspoons chicken base or chicken bouillon
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground pepper
1 (12-16-ounce) package frozen uncooked shrimp, thawed, peeled and deveined
1 (8-ounce) container crabmeat or 1 (8-oune) package imitation crabmeat, chopped
1 (6 and 1/2 –ounce) can minced clams undrained
1. In soup kettle, heat olive oil. Sauté the onion, green pepper and garlic until tender.
2. Stir in the tomatoes, spaghetti sauce, salsa, broth or water and bouillon, parsley, oregano, basil and pepper. Bring to a boil.
3. Reduce heat; cover and simmer for 20 minutes.
4. Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.