Tag: BAHAMIAN CONCH CHOWDER

4 cups              Conch (ground)

¼ cup              Cooking oil

¼ lb                 Salt pork (diced small)

1 tbsp              Salt

1 med.             Onion (chopped)

1 cup               Tomatoes (fresh or canned)

2 tbsp              Tomato paste

½ tsp               Black pepper

4 qts                Water

2                      Bay leaves

2 cups              Carrots diced

4 cups              Potatoes (cubed)

1 cup               Celery (diced)

½ cup              Ham chopped fine

1 cup               Worcestershire Sauce (Lea & Perrin’s)

1                      Hot pepper

 

Preparation:

Tenderize conch and cut into chunks. In a large pot over med. Heat add water, bay leaves, carrot, potatoes, celery and ham. In a large frying pan over med. Heat oil and cook salt pork until light brown sauté onions, green pepper until tender. Add tomatoes and cook until dissolved. Add tomato paste and stir while cooking for 5 minutes.

Transfer contents from frying pan to large pot; add conch and salt to taste, bring to a boil. Cook until for 30 – 40 minutes stirring occasionally. Add Worcestershire sauce.

Remove from heat. Allow 15 minutes before serving.