Seafood Chowder Recipe

• 12 ounce. fresh or possibly frzn cod, pike or possibly other fish fillets
• 8 ounce. fresh or possibly frzn peeled and deveined shrimp
• 2 c. chicken broth
• 1 c. sliced fresh mushrooms
• 1 lg. carrot, sliced
• 1 med. onion, minced
• 1 clove garlic, chopped
• 1/2 teaspoon dry marjoram, crushed
• 1 bay leaf
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (15 ounce.) can tomato sauce
• 2 lg. tomatoes, peeled, seeded and minced
• 2 tbsp. snipped parsley
• 1/2 teaspoon finely shredded lemon peel

1. Thaw fish and shrimp, if frzn.
2. Cut fish into 1 inch pcs.
3. In a large saucepan, combine broth, mushrooms, carrot, onion, garlic, marjoram, bay leaf, salt and pepper.
4. Bring to boiling; reduce heat.
5. Cover and simmer 10 min, or possibly till vegetables are tender.
6. Stir in tomato sauce, tomatoes, fish and shrimp.
7. Return to boiling; reduce heat.
8. Cover and simmer 2 to 3 min or possibly till fish flakes easily.
9. Throw away bay leaf.
10. Sprinkle with parsley and lemon peel.
11. This savory soup has just 2 grams of fat per main dish serving; which's only about 10 percent of calories.
12. To get well rounded homemade taste without overcooking fish and shrimp, simmer the vegetables and seasonings together in broth first, then add in the seafood and cook just 2 or possibly 3 3 min.

pike, shrimp, chicken broth, mushrooms, carrot, onion, clove garlic, dry marjoram, bay leaf, salt, pepper, tomato sauce, tomatoes, parsley, lemon peel

Taken from cookeatshare.com/recipes/seafood-chowder-21784 (may not work)