Caribbean Conch Chowder

Submitted by Busters friend

"Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com."

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Serves: 4-6

ingredients

• 1 lb conch, trimmed, tenderized
• 3 tablespoons lime juice, strained
• 5 tablespoons tomato paste
• 4 slices bacon, chopped
• 3 tablespoons oil
• 1 onion, finely chopped
• 3 celery ribs, finely chopped
• 4 garlic cloves, minced
• 1 green bell pepper, seeded, finely chopped
• 1 chili pepper, seeded, finely chopped (goat, scotch bonnet, habanero)
• 4 tomatoes, seeded, chopped
• 1⁄4 cup rum
• 1 lb potato, peeled, diced
• 1 bay leaf
• 1 teaspoon thyme, dried
• 1 teaspoon Tabasco sauce
• salt, to taste
• pepper, to taste
• 1⁄4 cup cilantro, chopped fresh

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, onion, celery, garlic, green pepper, and chile 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.
3. Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.