If you don't believe tomatoes belong in chowder, just pretend I called it something else. ;p
A few years ago I had a chowder that was tomato based, but not thin and brothy. It was one of the best soups I've ever had, and I cannot figure out how it was done. It was distinctly tomato-thick, not gravy thick or marinara, with something that made me think of the jammy edges on roasted veg and fruits. And lots spice and some potatoes. Any idea how to recreate this?
((I tried to add "mysteries" to the tags. Chowhound needs better tags!))