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home > recipes > soups > conch chowder
1 pound conch, trimmed, tenderized 3 tablespoons strained lime juice 5 tablespoons tomato paste 4 strips bacon, chopped 3 tablespoons oil 1 onion, finely chopped 3 ribs celery, finely chopped 4 cloves garlic, minced 1 green bell pepper, seeded, finely chopped 1 chile pepper, seeded, finely chopped 4 tomatoes, seeded, chopped 1/4 cup rum 1 pound potatoes, peeled, diced 1 bay leaf 1 teaspoon dried thyme 1 teaspoon Tabasco sauce Salt, pepper to taste 1/4 cup chopped fresh cilantro Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate. Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender. Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.

Conch Chowder


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list all recipes for SOUPS (322)
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list all recipes by JENNIFER.LEISY (5)


   

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keyword: conch
keyword: chowder
ethnicity: central american
recipes for soups
recipes by Jennifer.Leisy
Email Address:
(posted May 25, 2009)

1 pound
conch, trimmed, tenderized
3 tablespoons strained
lime juice
5 tablespoons
tomato paste
4 strips
bacon, chopped
3 tablespoons oil
1
onion, finely chopped
3 ribs
celery, finely chopped
4 cloves
garlic, minced
1
green bell pepper, seeded, finely chopped
1
chile pepper, seeded, finely chopped
4 tomatoes, seeded, chopped
1/4 cup
rum
1 pound potatoes, peeled, diced
1
bay leaf
1 teaspoon dried
thyme
1 teaspoon Tabasco
sauce
Salt, pepper to taste
1/4 cup chopped fresh
cilantro

Cut the
conch into 1/2 inch pieces and place in a bowl. Add the lime juice and
tomato sauce and mix well; set aside to marinate.

Meanwhile, in a large
stew
pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.

Discard
bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.


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