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Bahamian Conch Chowder

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsB3, C, E, P
MineralsSilicon, Potassium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1/2 Jalapeño

  2. 1/2 Red pepper

  3. 1/2 Green pepper

  4. 1/2 Spanish onion

  5. 1 Potato

  6. 1 lb 454g / 16oz Ground conch

  7. 2 Roma tomatoes - diced

  8. 1/2 cup 118ml Dry sherry

  9. 3 oz 85g Clam base or clam juice

  10. 8 Fresh thyme sprigs - stemmed

  11. 1 Bay leaf

  12. 1/2 tablespoon 7 1/2ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Boil potatoes until al dente. Reserve water. Sweat vegetables until tender. Add conch and saute 10 minutes. Deglaze with sherry, clam base, and seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid. Bring to a boil and remove from heat.

  2. To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary.

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