Beaufort Chowder

• 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

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.

salt pork, onions, garlic, tomatoes, potatoes, fish stock, thyme, fresh parsley, red snapper, shrimp, red pepper, lime juice, salt

Taken from www.food.com/recipe/beaufort-chowder-367595 (may not work)