Seafood Potato Chowder

Makes 6 to 8 servings.

• 2 cup water
• 1 28-ounce can stewed tomatoes
• 1 16-ounce package frozen halibut fillets
• 1 16-ounce package frozen, loose-pack hash brown potatoes
• 1 10-ounce package peas and carrots
• 1 7-ounce package frozen shrimp
• 1 tablespoon instant minced onion
• 2 teaspoon dried parsley flakes
• 1 teaspoon dried marjoram
• 1½ teaspoon salt

In Dutch oven combine water and drained tomatoes. Bring to boil, add remaining ingredients (still frozen). Cover and place in 350º oven for 2 hours, stirring occasionally to break up.

Source: Grace's recipe file