Conch Chowder recipe (Seafood)
Cut the conch into ½ inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate. In a large stew pot, cook the bacon. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and hot 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. Discard bay leaf. Stir in the Hot Sauce and season with salt and pepper to taste. Sprinkle with fresh cilantro to serve.
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