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Seafood Chowder

Description

The use of chicken broth and less clam juice makes this seafood chowder smooth. Due to chunks of fish being added to this tomato-based soup in the final minutes of simmering, there are so many fresh flavors to enjoy.

Ingredients
  • 4 Slices of Bacon (cut crosswise into 1/2 inch pieces)
  • 1 Large Onion (finely chopped)
  • 1 cup Medium Size Carrots (halved lengthwise and thinly sliced crosswise)
  • 1 28 oz. can plum tomatoes in juice
  • 12 cups Chicken Broth
  • 4 cups Clam Juice
  • 6 oz Country Bob’s All Purpose Sauce
  • 6 oz Crab Meat
  • 6-7 Shrimp (chopped)
  • 6 Skinless pollock fillets (may substitute tilapia) (cut into 2-inch chunks)
  • 2 Baking Potatoes (peeled and cut into 2-inch chunks)
  • 0.50 tsp Dried Thyme
  • Coarse salt
  • ground pepper
  • 1 Tbsp bacon fat
  • Country Bob's Seasoning Salt
Instructions
  1. 1
    COOK BACON

    In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until crisp.

  2. 2
    ONION and CARROTS

    Spoon off and discard all but 1 tablespoon fat. Add onion and carrots and cook, stirring occasionally until softened.

  3. 3
    BOIL

    Add tomatoes with juice, chicken broth, clam juice, Country Bob's All Purpose Sauce, and 1 1/4 cups of water. Bring to a boil.

  4. 4
    POTATOES

    Add potatoes and thyme. Reduce heat to simmer. Cook until potatoes are tender but not falling apart; about 15 minutes.

  5. 5
    COOK FISH

    Add crab, shrimp, and fish. Cover and cook until fish is opaque and flaky; about 10 minutes. Season with Country Bob's Seasoning Salt and serve.

Note

Tip!

You can substitute any seafood on this dish. One of our favorites is oysters, but you can do shrimp, scallops, or even crab.

Read it online: https://countrybobs.com/recipes/seafood-chowder/