Seafood Potato Chowder - cooking recipe

Ingredients

2 c. water
28 oz. can tomatoes, cut up
16 oz. halibut fillets (frozen)
16 oz. hash brown potatoes (frozen)
10 oz. peas/carrots (frozen)
7 oz. shrimp (frozen)
1 Tbsp. instant minced onion
2 tsp. dried parsley flakes
1 tsp. dried marjoram
1 1/2 tsp. salt
8 oz. tomato sauce

Preparation

In Dutch oven, combine water and undrained tomatoes.
Crush with potato masher.
Bring to boil.
Add remaining ingredients (still frozen).
Cover.
Place in 350\u00b0 oven for 2 hours.
Stir occasionally to break up.
Yield:
6 to 8 servings.