|Canola oil||1⁄4 Cup (4 tbs)|
|Conch||4 , finely chopped|
|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)|
|All purpose flour||5 Tablespoon|
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.