Conch Chowder
- Total Time
- About 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 3ounces slab bacon, chopped
- 1medium onion, chopped
- 2stalks celery, chopped
- 1carrot, chopped
- ½green pepper, seeded, deribbed and chopped
- ½red pepper, seeded, deribbed and chopped
- ½yellow pepper, seeded, deribbed and chopped
- 1poblano pepper, seeded, deribbed and chopped
- ½jalapeño pepper, seeded, deribbed and chopped
- 4small new potatoes, peeled, diced and placed in cold water to prevent discoloration
- 1½cups canned tomato purée
- 1½cups Italian canned whole tomatoes, drained and coarsely chopped
- 1½cups fish stock
- 2½cups clam juice
- 1pound cleaned and ground conch meat; to grind, thaw the meat and place in a food processor or blender and pulse (see note)
- Bouquet garni (1 sprig each thyme, oregano, marjoram, basil tied in a cheesecloth)
- 1bay leaf
- 1teaspoon crushed red pepper flakes
- Tabasco sauce to taste
Nutritional analysis per serving (30 servings)
61 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 199 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a stockpot, heat the olive oil and render the bacon. Add all ingredients up to (but not including) the potatoes. Cook vegetables over medium-high heat for about 5 minutes, or until softened. Add the potatoes, tomato purée and chopped tomatoes. Reduce heat to very low.
- Step 2
Meanwhile, in a separate pot, heat fish stock and clam juice until simmering. Add the ground conch, stirring vigorously so the conch doesn't clump up. Bring to a boil, then strain the liquid into the other pot. Set aside the conch. Add bouquet garni, bay leaf and red pepper flakes and simmer the soup until the potatoes are cooked through, about 25 to 30 minutes. Remove bouquet garni. Add conch and Tabasco sauce to taste.
- Frozen conch is available from the odd fishmonger as frozen steaks or scungilli, but you will have a better chance of finding it in your local Chinatown. (Abalone is an acceptable, but expensive, substitute; you can also use clams.) Should you wish to prepare the conch in any way other than ground, you will have to beat it with a mallet until it and, quite likely, you, are falling apart.
Private Notes
Comments
This recipe was perfect. I used a few slices of almost stale bread to sop up the juices. I would only add some fresh lime because I love seafood and lime. I will make this over and over.