Conch Chowder

By Joan_Z

Ingredients

• Conchs, peeled, clean & grind w/lemon juice 1/4 lb. Bacon
• OR
• 1 ham bone with meat on it
• 3 Onions - quartered
• 1 Green pepper sans seeds & core diced
• 2 ribs Celery
• 2 Bay leaves
• 1/2 tsp. Thyme
• 1 Tbsp. Salt
• 1 16 oz can Tomatoes
• 1 6 oz can Tomato paste
• 3 Potatoes - medium
• Tobasco sauce to taste.

Preparation

Step 1

Grind raw conch with lemon juice. Boil in enough water to fill a 6 quart sauce pan and simmer for 2 hours, skimming off froth as necessary.

Fry 1/4 lb. bacon, 3 large onions, 1 diced green pepper, 2 stalks celery. Add bay leaves and thyme and salt. Simmer 1 hour.

Add pepper, 16 oz can of tomatoes and 1 6 oz can of tomato paste. Stir to blend and add 3 medium potatoes, diced. Simmer over medium heat until potatoes are tender and remove from heat.

Add 2 tablespoons of hot sauce to taste. For best flavor, refrigerate several hours and reheat.

Serve with Conch fritters.