Conch Chowder
Deborah
Reminds you of the Bahamas!!
ingredients
- 1 large can conch
- 3 T. lime juice
- 5 T. tomato paste
- 4 strips bacon, chopped
- 3 T. olive oil (or butter)
- 1 onion, finely chopped
- 3 ribs celery, finely chopped
- 4 cloves garlic, minced
- 1 green bell pepper, seeded & finely chopped
- 1 chili pepper, seeded & finely chopped
- 2 carrots, chopped
- 1 large can of tomatoes, diced
- 1/4 C. rum
- 1 pound potatoes, peeled & diced
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. Tabasco sauce
- salt & pepper to taste
- 1/4 C. fresh cilantro, chopped
directions
- 1
Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.
- 2
Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil (or butter), onion, celery, garlic, green pepper, and chili pepper. Cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender
Source: Roger
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