Tomato Based Seafood Chowder

Method:

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

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

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

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

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

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

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

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

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

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

Homemade Croutons:

Method:

2 slices of stale bread, cubed                              Drizzle of olive oil

¼ tsp sea salt                                                       Dash of black pepper

¼ tsp onion powder                                             Dash of garlic powder

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

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

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

Bonita’s Tips: 

Peel, cut and soak veggies in cold water for 30 minutes, then drain before adding to boiler.

Garlic will burn quick and change the taste of your chowder, so add only at the end before

adding broth.