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: [‘onion’, ‘garlic cloves’, ‘butter’, ‘tomato soup’, ‘vegetable juice’, ‘milk’, ‘basil’, ‘oregano’, ‘pepper’, ‘carrots’, ‘potato’, ‘zucchini’, ‘salmon’, ‘baby clams’, ‘medium shrimp’, ‘crabmeat’, ‘clam juice’]
Quantity of 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”]
Number of Servings: 6
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.’]