Bahamian Conch Chowder

Recipe courtesy Norman Van Aken. From his book, Feast of Sunlight, Harvard Common Press, 1988
Episode: Florida with Norman Van Aken
TOTAL TIME: 1 hr 20 min
Prep: 45 min
Inactive Prep: --
Cook: 35 min
YIELD: 12 servings
LEVEL: --

ingredients

  • 1/4 pound slab bacon, rind removed, diced
  • 1/4 cup olive oil
  • 6 cloves garlic, sliced
  • 2 jalapeno, seeds and stems removed, minced
  • 1 large Spanish onion, peeled and diced
  • 4 celery stalks, cleaned and diced
  • 1 large carrot, peeled and diced
  • 1 bulb fennel, diced
  • 1 yellow pepper, seeds and stem removed, diced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
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Directions

In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.

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