Conch Chowder

Submitted by crazymom

• Ready In: 1hr 20mins
• Ingredients: 21
• Serves: 12

ingredients

• 113.39 g thick slab bacon, rind removed, diced
• 59.14 ml 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
• 29.58 ml chopped fresh thyme
• 29.58 ml chopped fresh oregano
• 29.58 ml chopped fresh marjoram
• 29.58 ml chopped fresh basil
• 3 bay leaves
• 14.79 ml crushed red pepper flakes
• 946.36 ml peeled plum tomatoes, thoroughly crushed
• 473.18 ml tomato sauce
• 2365.9 ml shellfish stock or 2365.9 ml chicken stock
• 1133.98 g cleaned and ground conch
• 10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
• hot red pepper sauce

directions

1. In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat.
2. When bacon is almost cooked, add garlic and jalapeños; cook for 30 seconds.
3. Raise the heat to med-high and add the onions, celery, carrots, fennel, and bell peppers.
4. Add herbs, bay leaves, and crushed red pepper.
5. Add the crushed tomatoes and tomato sauce.
6. Bring to a simmer and reduce heat.
7. Add the stock. Stir in the conch and potatoes and simmer for 10 minutes.

Reviews

[Dawn399]

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.