Over the summer, I had an abundant harvest of wonderful tomatoes and I grew to LOVE a new one for cooking. I thought this tomato based chowder would be a great way to use many garden ingredients and it certainly was because I was able to freeze some to enjoy later this fall.
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I used this recipe as a general guide when creating this chowder. One of the main differences is I used warm spices like Allspice and cloves plus Worcestershire sauce instead of the dried and fresh herbs you will note in the recipe:
https://www.goslingsrum.com/cocktails/bermuda-fish-chowder/
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