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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.

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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.

Tip:

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

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