Market Seafood Chowder

• 5 strips bacon, diced
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 cup green peppers, thinly chopped
• 2 carrots, thinly sliced
• 2 T parsley chopped
• 2-14 oz cans tomatoes, chopped
• 2-10 oz cans clam nectar
• 1 cup dry red wine
• 1 T fresh thyme or 1/2 tsp dry thyme
• dash of salt and pepper
• 2 cups diced potatoes
• 1/2 pound salmon, bite-size
• 1/2 pound scallops
• 6 oz crabmeat
• 6 oz shrimp

1. Microwave bacon til crisp (put in glass pan in strips and cover with paper towel, start with 4 min, then add 1 min at a time)
2. In large soup pot, cook diced bacon, onions, garlic, green pepper, carrots, parsley in some bacon fat on medium (heat 6). Cook 10 min on medium heat.
3. Use Braun food processor to reduce lumps from tomtates, then add to soup pot, add clam nectar, red wine, thyme, salt and pepper. Bring to boil, then turn down to just bubbling for 20 min (maybe heat 3).
4. Add potatoes, cover and simmer (just bubbling) for 30 min until potatoes tender.
5. Add salmon, scallops, crabmeat and shrimp for 5 min (and no more). Do not overcook.
6. Serve immediately.

bacon, onion, garlic, green peppers, carrots, t, tomatoes, clam nectar, red wine, t, salt, potatoes, salmon, scallops, crabmeat, shrimp

Taken from www.epicurious.com/recipes/member/views/market-seafood-chowder-50178323 (may not work)