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

6 serv.

medium onion, chopped↗1 -2
garlic cloves, minced↗3
butter↗2 tablespoons
(10 3/4 ounce) cans tomato soup2
vegetable juice↗46 ounces
milk↗6 cups
basil↗2 teaspoons
oregano↗2 teaspoons
pepper↗1⁄2 teaspoon
carrots, chopped↗2
potato, chopped↗1
zucchini, chopped1
(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)↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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