Bahamian Conch Chowder

Name: Bahamian Conch Chowder
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 12 servings
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; 2 tablespoons chopped fresh marjoram; 2 tablespoons chopped fresh basil; 3 bay leaves; 1 tablespoon crushed red pepper; 4 cups peeled plum tomatoes, thoroughly crushed; 2 cups tomato sauce; 10 cups shellfish or chicken stock; 2 1/2 pounds cleaned and ground conch meat; 10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved; Hot red pepper sauce

Recipe courtesy of Norman Van Aken

Watch how to make this recipe.

Bahamian Conch Chowder

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Yield: 12 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

457

Total Fat

16

Saturated Fat

5

Carbohydrates

49

Dietary Fiber

7

Sugar

9

Protein

32

Cholesterol

72

Sodium

657

Total: 1 hr 20 min
Prep: 45 min
Cook: 35 min

Yield: 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

457

Total Fat

16

Saturated Fat

5

Carbohydrates

49

Dietary Fiber

7

Sugar

9

Protein

32

Cholesterol

72

Sodium

657

Total: 1 hr 20 min
Prep: 45 min
Cook: 35 min

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

2 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh basil

3 bay leaves

1 tablespoon crushed red pepper

4 cups peeled plum tomatoes, thoroughly crushed

2 cups tomato sauce

10 cups shellfish or chicken stock

2 1/2 pounds cleaned and ground conch meat

10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved

Hot red pepper sauce

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.

Recipe courtesy of Norman Van Aken, author of "Feast of Sunlight", Harvard Common Press, 1988

Bahamian Conch Chowder

Bahamian Conch Chowder

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