Conch Chowder

Submitted by admin on Mon, 08/17/2009 - 22:28
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Summary

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RecipesCaribbean

Description

Conch Chowder

Ingredients

  • 1 pound conch, trimmed, tenderized

  • 3 tablespoons strained lime juice

  • 5 tablespoons tomato paste

  • 4 strips bacon, chopped

  • 3 tablespoons oil

  • 1 onion, finely chopped

  • 3 ribs celery, finely chopped

  • 4 cloves garlic, minced

  • 1 green bell pepper, seeded, finely chopped

  • 1 chile pepper, seeded, finely chopped

  • 4 tomatoes, seeded, chopped

  • 1/4 cup rum

  • 1 pound potatoes, peeled, diced

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • 1 teaspoon Tabasco sauce

  • Salt, pepper

  • 1/4 cup chopped fresh cilantro

Instructions

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.

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.

Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.