Prep 20 mins
Cook 1 hr 10 mins
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.
- 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
- 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.
- 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.
- Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.