Prep 45 mins
Cook 35 mins
- 1⁄4 lb thick slab bacon, rind removed, diced
- 1⁄4 cup olive oil
- 6 garlic cloves, sliced
- 2 jalapenos, seeds and stems removed, minced
- 1 large Spanish onion, peeled and diced
- 4 celery ribs, cleaned and diced
- 1 large carrot, peeled and diced
- 1 fennel bulb, diced
- 1 yellow pepper, seeds and stem removed, diced
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh marjoram
- 2 tablespoons chopped fresh basil
- 3 bay leaves
- 1 tablespoon crushed red pepper flakes
- 4 cups peeled plum tomatoes, thoroughly crushed
- 2 cups tomato sauce
- 10 cups shellfish stock or 10 cups chicken stock
- 2 1⁄2 lbs cleaned and ground conch
- 10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
- hot red pepper sauce
- In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat.
- When bacon is almost cooked, add garlic and jalapeños; cook for 30 seconds.
- Raise the heat to med-high and add the onions, celery, carrots, fennel, and bell peppers.
- Add herbs, bay leaves, and crushed red pepper.
- Add the crushed tomatoes and tomato sauce.
- Bring to a simmer and reduce heat.
- Add the stock. Stir in the conch and potatoes and simmer for 10 minutes.
I actually combined parts of the 2 conch chowder recipes posted here. I follwed this recipe except I used 3 regular potatoes cut up, left out the marjoram, and simmered for an hour. The result was a tasty dish that resembles Manhattan clam Chowder, except has conch meat. Conch meat is a very mild flavored meat that almost tastes like a cross between chicken and crab meat, if you can imagine that.