Tomato Based Seafood Chowder

Ingredients Tick them off

• 2 pounds Mixed seafoodor more, cod, salmon, shrimp, scallops, and crab
• ¼ cup Salt fat pork( optional )
• 1 can Crushed Tomatoes( 400g ) and juice
• 1 small Tomato pastecan 5.5g
• 3 cups Vegetable Brothor 1 box
• 1 tbsp Butter or margarine
• 1 tbsp Brown sugar
• 1 Carrotor 2 large chopped
• 1 large Onionchopped
• 1 large Potatoeschopped
• 1 Parsnipchopped
• 2 sticks Celerychopped
• 2 cloves Fresh Garlicgrated or chopped
• ½ tsp Sea salt
• ¼ tsp Dillfresh or ground
• 1 tsp Fresh Thyme or ground
• ½ tsp Black or White Peppero more

Homemade Croutons

• ¼ tsp sea salt
• Dash of black pepper
• ¼ tsp onion powder
• Dash of garlic powder

Method Tap a step to keep your place

1. In a  large boiler over medium to high heat, stir together, butter, fat pork pieces, fry for a few

2. minute to brown off fat pork then remove ( scrunchions ) and oil from pan and add mixed

3. veggies, part cook then, stirring frequently, thyme, dill, black pepper, sea salt, brown sugar until

4. the onions are tender and just starting to brown, then lastly add crushed garlic

5. Then add all veggies to boiler and stir in broth, cook 10 to 15 minutes to finish cooking the

6. vegetables and to blend flavour's. Add the crushed tomatoes and tomato paste to boiler, bring

7. to a boil then mix in seafood and cook, stirring several times, on a medium to low heat, until

8. the seafood pieces are tender cooked through, about 3 to 5 minutes longer.

9. Thin the chowder with more broth, if needed. Serve piping hot, garnished with chopped fresh

10. dill, celery leaves and thyme if desired, and scrunchions and  homemade croutons.

Homemade Croutons

1. 2 slices of stale bread, cubed                              Drizzle of olive oil

2. Preheat oven to 350º and bake croutons on a cookie sheet with a liner of parchment paper.

3. Add bread cubes, then all the seasonings and oil, bake for 15 minutes until golden brown.

4. Serve over tomato base seafood chowder or keep for a salad.