Caribbean Conch Chowder

Name: Caribbean Conch Chowder
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

19 ingredients

3 steps

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.