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Mariner's Garden Chowder

chef.jackson's picture
Ingredients
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Vegetable juice cocktail 12 Ounce (1 Can)
  Tomatoes 2 Medium, chopped
  Carrot 1 Medium, thinly sliced
  Celery stalk 1 , sliced
  Fresh basil/Dried basil- 1 teaspoon, crushed 1 Tablespoon, snipped
  Fresh thyme/Dried thyme- 1 teaspoon, crushed 1 Tablespoon, snipped
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned minced clams 19 1⁄2 Ounce (3 Cans Of 6 1/2 Ounce Each)
  Quick cooking rice 1⁄2 Cup (8 tbs)
  Parsley/Dried parsley- 1 teaspoon, crushed 1 Tablespoon, snipped
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
Directions

MAKING
1) In a 4-quart cooker, mix together broth, vegetable juice, tomatoes, carrot, celery, basil, thyme and seasoning.
2) Put the lid on and simmer on setting for 9 1/2 to 11 1/2 hours or on high-heat setting for 4 to 5 hours or till vegetables are tender.
3) Mix in the clams with the liquid and rice.
4) Put the lid on and cook for 10 minutes more.
5) Add parsley in the vegetable mixture.

SERVING
6) Serve the soup hot garnished with cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Servings: 
4

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