Conch ChowderIngredients:
1/4 pound diced slab bacon with no rind
1/2 cup evo
2 jalapeno peppers, seeds removed, diced
1 large onion peeled and chopped (medium)
1/2 bunch celery sliced medium
2 carrots, peeled and chopped medium
1 green pepper, no seeds, chopped medium
1 yellow pepper no seeds, chopped medium
1 Tbsp crushed red pepper
10 new potates, chopped medium
1 quart tomatoes, peeled and crushed
1 quart tomato puree
2 bay leaves
Bouquet garni of fresh herbs: thyme, marjoram, oregano and basil
3 1/4 cups fish stock
2 1/2 quarts clam juice(bottled)
1 1/2 lbs clean, self ground conch meat
Procedure: In a large pot heat bacon, add jalapeno’s. Add the vegetables up to the potatoes. Saute then add red pepper. Add potatoes, tomatoes and puree. Reduce heat, add bay leaves then add bouquet. In a separate pot, heat fish stock and clam juice to a boil. Add to the other pot. Once the potatoes are finished, add the conch. Serve while warm. Add hot sauce if you need it.
Why this recipe is in this cookbook: How very weird, it is a seafood recipe! Also, it is a chowder but it does not have cream in it like most other chowders do. That will definitely help my kid and my mom who are lactose intolerant. It also is good for me, because I really really like healthy foods. Also, conch meat is usually frozen. Do not get it if it has freezer burn, and discard any meat that is orange. It is also very often tough, that is why it says to grind it.
Knock Out Recipes 