Seafood Chowder
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.
Featured Products
Ingredients
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 oz. Country Bob’s All Purpose Sauce
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
Directions
1
In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until crisp.
2
Spoon off and discard all but 1 tablespoon fat. Add onion and carrots and cook, stirring occasionally until softened.
3
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
Add potatoes and thyme. Reduce heat to simmer. Cook until potatoes are tender but not falling apart; about 15 minutes.
5
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.
6
7
TIP!
You can substitute any seafood on this dish. One of our favorites is oysters, but you can do shrimp, scallops, or even crab.
Still Hungry?
Title
Title
