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home > recipes > soups > caribbean conch chowder
from Chicago, IL 2 ONIONS, chopped 1/2 cup VEGETABLE OIL SALT and PEPPER to taste JUICE OF 3 LEMONS 2 cans (28 oz. ea.) TOMATOES, chopped 1 1/2 cups pounded and chopped CONCH 4 med. POTATOES, peeled and chunked 4 stalks CELERY, cut into bite-size pieces 4 CARROTS, cut into bite-size pieces 2 cups WATER 1/4 tsp. HOT PEPPER SAUCE 2 cups sliced OKRA 2 BAY LEAVES 1/2 tsp. PARSLEY In a large kettle, saute onions in oil until translucent. Add salt and pepper. Add lemon juice, tomatoes and conch and increase heat. Add vegetables and rest of ingredients. Bring to a boil, then simmer for 3 hours. Remove bay leaves and serve. Serves 8 to 10. About Conchs: The beautiful, brightly colored spiral conch shell is found in southern waters and is particularly popular with Floridians and Caribbeans.

Caribbean Conch Chowder


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Recipe Alert This is Found in... Most Emailed Recipes
(posted September 24, 2003)

from Chicago, IL

2 ONIONS, chopped
1/2 cup VEGETABLE OIL
SALT and PEPPER to taste
JUICE OF 3 LEMONS
2 cans (28 oz. ea.) TOMATOES, chopped
1 1/2 cups pounded and chopped
CONCH
4 med. POTATOES, peeled and chunked
4 stalks
CELERY, cut into bite-size pieces
4 CARROTS, cut into bite-size pieces
2 cups WATER
1/4 tsp.
HOT PEPPER SAUCE
2 cups sliced
OKRA
2 BAY LEAVES
1/2 tsp.
PARSLEY

In a large kettle, saute onions in oil until translucent. Add
salt and pepper. Add lemon juice, tomatoes and conch and increase heat. Add vegetables and rest of ingredients. Bring to a boil, then simmer for 3 hours. Remove bay leaves and serve.

Serves 8 to 10.

About Conchs: The beautiful, brightly colored spiral
conch shell is found in southern waters and is particularly popular with Floridians and Caribbeans.



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