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Conch Chowder

chef.alexande's picture
Ingredients
  Canola oil 1⁄4 Cup (4 tbs)
  Conch 4 , finely chopped
  Bay leaves 3
  Thyme sprig 1
  Crushed black pepper 1 Teaspoon
  Hot chili 1⁄4 , seeded and finely chopped (Preferably Scotch Bonnet)
  Onion 1 Large, coarsely chopped
  Carrot 1 Large, coarsely chopped
  Potato 1 Large, coarsely chopped
  Celery stalks 1 , coarsely chopped
  Red bell pepper 1 , seeded and coarsely chopped
  Dark rum 2 Tablespoon
  Fish stock/Water 8 Cup (128 tbs)
  Butter 5 Tablespoon
  All purpose flour 5 Tablespoon
  Salt To Taste
Directions

MAKING
1)In a large pot, add bay leaves, conch, black pepper, thyme, chili and cook for about 5 to 7 minutes continuously stirring.
2)Add in carrot, onion, bell pepper, celery, potato and cook for 5 minutes more.
3)Pour in the stock and rum.
4)Slowly bring to boil and let simmer for 10 minutes.
5)Make a roux with butter and flour over medium heat. Whisk well.
6)Continue to cook and whisk until golden brown in color. Let cool.
7)Add in the roux into the chowder. Simmer for another half hour over reduced heat. Season with salt.
8)Discard bay leaves and thyme sprigs.

SERVING
9)Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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