Conch Chowder

Directions

1. 1
   In a large stock pot, heat 2 of olive oil over medium high heat. Sautee the pancetta until nicely browned.
2. 2
   Drain the pancetta onto paper towel and set aside.
3. 3
   Turn the heat down to medium and add 1/4 cup of olive oil and butter. Add chopped vegetables and sweat until translucent. No need to brown the vegies. Add a teaspoon or two of salt while sweating.
4. 4
   When vegies are cooked through, add flour and stir to coat the vegies. Cook the roux to a very light brown to cook out the raw flavor of the flour. This should only take about 5 minutes, no more.
5. 5
   When roux is very lightly browned and thick, add the fish stock slowly, stirring all of the time.
6. 6
   Allow chowder to simmer until for 10-20 minutes. This is not a really thick chowder but it is also not thin like a vegetable soup.
7. 7
   A few minutes before service, add the conch and allow to cook in the heat of the chowder. Taste for salt and pepper and season according to your taste.
8. 8
   Garnish each bowl with diced pancetta and parsley. Enjoy a taste of the British West Indies with a cold Turks Head Lager (if you can find one).