Tomato seafood chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Bacon, chopped |
| 1 | medium | Onion, chopped |
| ½ | cup | Chopped celery |
| ½ | cup | Finely chopped carrots |
| ¼ | cup | Chopped green pepper |
| 1 | Clove garlic, minced | |
| ½ | Bayleaf, crumbled | |
| ¼ | teaspoon | Thyme |
| 1 | can | (14 oz.) tomatoes |
| 2 | cups | Water |
| 2 | cups | Diced potatoes |
| 1 | can | ( 5 oz.) clams, drained |
| (reserve liquid) | ||
| ½ | pounds | Fish fillets, chopped, or shrimp or scallops (or combination) |
| Salt and freshly ground pepper | ||
Directions
In large saucepan, cook bacon until nearly crisp. Add onion, celery, carrots and green pepper; cook until soft. Add garlic, bay leaf and thyme.
Stir in tomatoes, water, potatoes and clam liquid. Bring to simmer, cover and cook for about 20 minutes until vegetables are tender. Add clams and other seafood; simmer for about 5 minutes. Add salt and pepper to taste.
Makes 4 to 6 servings. Yield: 4 - 6 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Apr 12, 1999