Conch Chowder

Name: Conch Chowder
Ingredients: 14 cup salt pork, finely diced or 14 cup bacon; 2 yellow onions, finely chopped; 1 garlic clove, minced; 1 sprig fresh thyme; 2 green bell peppers, cored, seeded and diced; 2 celery ribs, sliced crosswise; 1 lb tomatoes, ripe or 2 large tomatoes or 1 (16 ounce) canwhole tomatoes with juice; 14 cup tomato paste; 6 conch, pounded with a meat hammer and diced (thawed if frozen); 1 lb potato, peeled and diced (about 4 medium red-skinned); salt; black pepper, freshly ground to taste; hot sauce (try a nice Bahamian one if you can); 1 dash sherry wine (optional)

14 ingredients

8 steps

Ingredients

14 cup salt pork, finely diced or 14 cup bacon
2 yellow onions, finely chopped
1 garlic clove, minced
1 sprig fresh thyme
2 green bell peppers, cored, seeded and diced
2 celery ribs, sliced crosswise
1 lb tomatoes, ripe or 2 large tomatoes or 1 (16 ounce) canwhole tomatoes with juice
14 cup tomato paste
6 conch, pounded with a meat hammer and diced (thawed if frozen)
1 lb potato, peeled and diced (about 4 medium red-skinned)
salt
black pepper, freshly ground to taste
hot sauce (try a nice Bahamian one if you can)
1 dash sherry wine (optional)

Directions

1

In a 4-quart heavy saucepan, fry the salt pork until golden brown.
2

Add onions, garlic, thyme, bell peppers and celery to the pot.
3

Cook over medium-high heat until the vegetables are soft, stirring frequently, about 4 to 5 minutes and add the tomatoes and tomato paste, stirring well.
4

Add the diced conch and potatoes with 2 cups of water and bring the mixture to a boil.
5

Add sufficient water to cover the mixture (amount depends on the size of the pot), and simmer over low heat about 25 minutes, adding water if necessary.
6

Taste and adjust for salt and pepper.
7

Add hot sauce to taste (or serve it on the side).
8

Add a splash of sherry at the end of cooking for zest, if you wish.