Conch Chowder
This is a classic Bahamian dish that is filled with nutrients and flavors of the islands.
Ingredients
- 1 Large conch, pounded and tenderized
- 4 slices of bacon, Chopped into bite-sized pieces
- 1 tbsp Olive oil (if needed)
- 1½ cups chopped celery
- 1½ cups chopped onions
- 3 Garlic cloves, minced
- 1 14 oz can Potatoes (Can be substituted with 1 large or 2 medium fresh potatoes)
- 1 14 oz can Diced tomatoes (or two chopped fresh tomatoes)
- 1 tsp Italian Seasoning
- 1 tsp Lime Juice
- 4-6 cups chicken, fish or vegetable stock (Can be made from bouillon)
- A few dashes of Worcestershire sauce
Instructions
- Pound the conch meat. Use whatever tool you can find to do the trick...hammers, gavels, meat tenderizers with teeth. Once tenderized, chop into bite sized pieces.
- In a large pot, dutch oven or pressure cooker, fry the bacon until just crispy. Remove bacon pieces to a dish. Keep remaining bacon grease in the pan.
- Add chopped celery, onion and garlic to the bacon grease and sauté until just soft. Add olive oil if there is not enough bacon grease.
- Add the rest of the ingredients, including the cooked bacon into the pot.
- Add 4-6 cups of broth. This can be made with any bouillon, my favorite being Better Than Bouillon. Simmer for 20 minutes until all the vegetable are cooked through. Add more broth if needed.
Notes
