Manhattan Style Conch Chowder |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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There are 2 types of conch chowder I like Manhattan (tomato based) and New England (creamy). For conch, the spicey tomato based wins hands down. I have served this conch chowder to people who don't like conch all that much and they went back for seconds. If you are luck to find conch meat, you gotta try this. Ingredients:
3 garlic cloves |
1 teaspoon basil |
1 teaspoon italian seasoning |
1 diced onion |
1 cup ground conch |
1 (28 ounce) can diced tomatoes |
42 ounces water (1 1/2 can from tomatoes) |
1 (16 ounce) can tomato paste |
2 bay leaves |
3 teaspoons old bay seasoning |
salt and pepper |
tabasco sauce |
4 potatoes, peeled and cut into chunks |
1 tablespoon chicken bouillon |
Directions:
1. Combine everything in a crock pot for 4 hours.
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