Conch Chowder

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 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

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.