Bahama Conch Chowder
Conch is can be kind of chewy (that’s a nice way of saying tough). There are several methods to solve this: 1. put it through a grinder or food processor, 2. pound it until tender and then cut it up in small pieces 3. slow cook it extra long (this method will work well with this recipe). Let me know how your’s turned out.
Servings: 8 persons
Time to make: 30 minutes cooking, 1 hours 45 minutes preparing
INGREDIENTS:
12 ea conch
3 large mild red or white onions
2 small green peppers
2 tbsp peanut oil
1 clove garlic, crushed
1 tsp dried thyme
4 piece bay leaves
2 tsp sugar
4 cup fresh milk or evaporated milk
3 cup diced boiled potatoes
2 tbsp butter
2 tbsp flour
1/4 cup sherry, madeira, or marsala
Salt and freshly ground pepper
STEP BY STEP:
Skin conchs, pound with a mallet as if pounding veal cutlet, and cut into 1 1/2-inch squares. Chop onions and green peppers
Cook onions and peppers in oil until tender. Cover conch meat with water in a large kettle, then add garlic, thyme, bay leaves, and sugar
Simmer until conch is sweetly tender. Add milk and potato dice, stirring potato in gently. Add onions and green peppers. Season with salt and pepper to taste
Mix butter and flour to make beurre manié and use as much as needed to thicken the chowder. Add wine at the last. Serve with pilot biscuit, dried in the oven.
Tags: Conch Recipe, Seafood SoupRelated posts
Tags: Conch Recipe, Seafood Soup
