Shelly's Recipe

SOUTHERN SEAFOOD CHOWDER

Category: Chowders

1 lb bacon, cooked crisp, reserving grease (cooked in a stock pot)
4 medium onions, minced
2 green bell peppers, diced
2 large tomatoes, diced
2 (6 1/2 to 7 lb) cans chopped tomatoes (#10 cans)
1 (6 oz) can tomato paste
1-2 tbsp marjoram
6 bay leaves
Minced thyme, minced garlic, salt and pepper, to taste
6 hot peppers
6-8 lbs potatoes, peeled and diced
1 lb lump crab meat
3 lbs shrimp, shelled and cleaned
1-2 lbs oysters, shucked
3 lbs mussels or clams in shell

Add onions, peppers and fresh tomatoes to reserved bacon grease. Cook for 30 minutes. Add canned tomatoes, paste and seasonings. Simmer for 1 hour. Taste occasionally for additional seasonings. Add potatoes, cook for 2 more hours or until tender. Let cool and refrigerate overnight. Bring chowder to a boil and taste for additional seasoning if needed. Add all seafood and cook for 15 minutes or until seafood is done.