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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from . 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.
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