Does any one have recipes for tomato chowders or soups with fish, shrimp, and crab legs as ingredients?

Chowder in tomatoe form.Does any one have recipes for tomato chowders or soups with fish, shrimp, and crab legs as ingredients?
Fresh Corn and Tomato Chowder








Tonight, turn a predictably bland can of soup into an


unexpectedly appealing entr茅e. Serve with rye bread;


roasted beets; sliced peaches for dessert.








Ingredients








2 - ears fresh corn


1/2 - red or green bell pepper, seeded and diced


1 - pinch thyme or oregano


1 - can reduced-fat cream of celery soup (10 oz.)


2 cups low-fat milk


1 - large vine-ripened tomato, seeded and diced








Preparation - Estimated cooking time: under 30 minutes


-


1 Cut corn kernels from cobs using a serrated knife.


2 Spray a dutch oven or deep skillet with nonstick


cooking spray; heat pan over medium-high heat. Add


corn and bell pepper and cook, stirring, until the


vegetables are warmed through, about 4 minutes. Season


with thyme or oregano, salt and pepper.


3 Add soup and milk; stir until hot but not boiling.


Add tomato and heat a few seconds. Ladle into bowls


and garnish with more herbs or sliced scallions.








*~SEAFOOD CHOWDER~*











2 pounds white fish, cut into uniform pieces





4 cups water





1 onion, chopped





2 potatoes, diced





2 tomatoes, chopped





2 celery stalks, chopped





1 teaspoon salt





录 teaspoon pepper





In a large saucepan, bring fish to a boil until tender, about 15 minutes.


Strain liquid and remove bones. Return fish stock to saucepan and add


remaining ingredients. Cook over medium heat until vegetables are tender


about 10 minutes. Add flaked fish and heat to serving temperature.





Fish Soup


* fish of any kinds you prefer but not herring or mackarel


* a quart of milk


* mixed herbs


* minced shallots


* parsley


* salt and pepper


* celery


* white artichokes


* 1 egg yolk


- When you buy fish and have it filleted, ask for the bones and trimmings to be sent also.





- Put a quart of milk to heat and add to it a bunch of mixed herbs, a few minced shallots, parsley, pepper and salt. Throw in your fish and cook for an hour. If you have any celery put in a piece, or two or three white artichokes.





- Strain the soup, taste it, and add more salt or more milk as you think necessary. Return to the pan. Take the yolk of an egg and just before taking the soup from the fire, stir it quickly in. This soup must never boil. It should be made out of the very white fish, excluding herring and mackerel.








EASY ITALIAN FISH SOUP





Yield: 4 servings


Source: ';1,001 Delicious Recipes for People with Diabetes';


Book info: http://tgcmagazine.com/bin/track/click.c鈥?/a>





INGREDIENTS





- 1 large onion, chopped


- 1 large rib celery, chopped


- 1/2 teaspoon minced garlic


- 1 tablespoon olive oil


- 1 can (14-1/2 ounces) reduced-sodium diced


tomatoes, undrained


- 1 bottle (8 ounces) clam juice


- 1/4 cup dry white wine or clam juice


- 1/4 cup plus 2 tablespoons chopped parsley, divided


- 1/4 teaspoon dried marjoram leaves


- 1 pound halibut steaks or other lean, firm fish,


cut into 1-inch pieces


- Salt and pepper, to taste





DIRECTIONS





Saute onion, celery, and garlic in oil in large


saucepan over medium heat until tender and lightly


browned, about 5 minutes. Stir in tomatoes and liquid,


clam juice, wine, 1/4 cup parsley, and marjoram. Heat


to boiling; reduce heat and simmer, uncovered, 20 minutes.





Add halibut; simmer 3 to 5 minutes longer, until fish


is tender and flakes with a fork. Season to taste with


salt and pepper. Sprinkle with remaining 2 tablespoons parsley.Does any one have recipes for tomato chowders or soups with fish, shrimp, and crab legs as ingredients?
Try going to www.epicurious.com


They have a lot of fantastic seafood and fish recipies.