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.
4 slices bacon, cut crosswise into 1/2 inch pieces
1 large onion, finely chopped
1 cup medium carrots, halved lengthwise and thinly sliced crosswise
1 28 oz. can plum tomatoes in juice
12 chicken broth
4 clam juice
6 crab meat
6 shrimp (6-7, chopped)
6 skinless pollock fillets (may substitute tilapia), cut into 2-inch chunks
1.50 baking potatoes, peeled and cut into 2-inch chunks
0.50 tsp dried thyme
Coarse salt and ground pepper
In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until crisp.
Spoon off and discard all but 1 tablespoon fat. Add onion and carrots and cook, stirring occasionally until softened.
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.
Add potatoes and thyme. Reduce heat to simmer. Cook until potatoes are tender but not falling apart; about 15 minutes.
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.
You can substitute any seafood on this dish. One of our favorites is oysters, but you can do shrimp, scallops, or even crab.