Louis S Seafood Chowder
|Green beans||1⁄3 Cup (5.33 tbs)|
|Tomato soup||1⁄2 Can (5 oz)|
|Water||3 Cup (48 tbs)|
|Celery||1 Cup (16 tbs), chopped|
|Carrots||1 Cup (16 tbs), grated|
|Mushrooms||1 Cup (16 tbs), sliced|
|Cabbage||1⁄2 Cup (8 tbs), shredded|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Corn||1⁄4 Cup (4 tbs)|
|Peas||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Dried basil||1⁄2 Teaspoon|
|Parsley flakes||1⁄2 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Sole||1⁄2 Pound, cut into pieces|
|Crab meat||4 Ounce, cut into bite size pieces|
Core but do not peel tomatoes; cut into medium-size pieces.
Clean and snap beans.
Combine tomato soup, water and all vegetables in large saucepan.
Add salt, basil, parsley flakes, sweet marjoram and red pepper.
Cover tightly and cook over low heat until tomatoes are soft.
Add sole, shrimp and crab.
Cook until sole is firm but not broken.