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Bahamian Conch Chowder Recipe
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To make Bahamian Conch Chowder you will need
Ingredients
| 1/2 | | Jalapeno | | 1/2 | | Red pepper | | 1/2 | | Green pepper | | 1/2 | | Spanish onion | | 1 | | Potato | | 1 | pound | Ground conch | | 2 | | Diced roma tomatoes | | 1/2 | cups | Dry sack sherry | | 3 | ounces | Clam base or clam juice | | 8 | | Sprigs fresh thyme; stemmed | | 1 | | Bay leaf | | 1/2 | tablespoons | Black pepper |
Instructions
Boil potatoes until al dente. Reserve water. Sweat vegetables until tender.
Add conch and saute 10 minutes. Deglaze with sherry, clam base, and
seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid.
Bring to a boil and remove from heat. To serve, bring to boil, add a touch
of cream (for color), tighten with a simple roux, remove from heat, and
finish with sherry as necessary. Note: Heat Scale: Mild
Enjoy your Bahamian Conch Chowder
How much is in a cup?
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Sat 9 Aug 2008
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