Beaufort Chowder

A delicious chowder that will keep your tummy full and your soul warn on those cold winter days. This chowder is hearty and full of seafood flavor. From Pol Martin Cookbook. I hope you enjoy.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  ounces salt pork, diced
• 2  onions, finely chopped
• 1  garlic clove, whole and peeled
• 2  large tomatoes, peeled, seeded and diced
• 3  potatoes, peeled and diced
• 5  cups  fish stock
• 1⁄2 teaspoon thyme
• 1  teaspoon fresh parsley, chopped
• 2  red snapper fillets, cut into 1/2in wide strips
• 1⁄2 lb shrimp, shelled, deveined
• 1  pinch crushed red pepper flakes
•  lime juice
•  salt and pepper

Directions

1. place pork in saucepan, cook 4 minutes over med heat. remove pork and discard.
2. add onions and garlic to hot pan and cook for 4 minutes over med heat.
3. add tomatoes, mix well and cook for 2 minutes.
4. add potatoes, fish stock, and seasonings. Bring to a boil and cook for 10 minutes over med heat. Do not cover.
5. add fish and shrimp and mix and cook for 4 minutes over low heat. add a few drop of lime juice.
6. serve with toasted garlic bread.