Conch Chowder Recipe
Ingredients
| Canola oil | 1/4 Cup (16 tbs) | |
| Chopped | 4 , finely chopped | |
| Bay leaves | 3 | |
| Thyme Sprig | 1 | |
| Black pepper | 1 Teaspoon, crushed | |
| 1/4 hot chili, preferably Scotch bonnet, seeded and finely chopped | ||
| 1 large onion, coarsely chopped | ||
| 1 large carrot, coarsely chopped | ||
| 1 large potato, coarsely chopped | ||
| 1 celery stalk, coarsely chopped | ||
| 1 red bell pepper, seeded and coarsely chopped | ||
| Dark rum | 2 Tablespoon | |
| 8 cups fish stock or water | ||
| Butter | 5 Tablespoon | |
| All purpose flour | 5 Tablespoon | |
| Salt | To Taste | |
Directions
MAKING
1)In a large pot, add bay leaves, conch, black pepper, thyme, chili and cook for about 5 to 7 minutes continuously stirring.
2)Add in carrot, onion, bell pepper, celery, potato and cook for 5 minutes more.
3)Pour in the stock and rum.
4)Slowly bring to boil and let simmer for 10 minutes.
5)Make a roux with butter and flour over medium heat. Whisk well.
6)Continue to cook and whisk until golden brown in color. Let cool.
7)Add in the roux into the chowder. Simmer for another half hour over reduced heat. Season with salt.
8)Discard bay leaves and thyme sprigs.
SERVING
9)Serve hot.
1)In a large pot, add bay leaves, conch, black pepper, thyme, chili and cook for about 5 to 7 minutes continuously stirring.
2)Add in carrot, onion, bell pepper, celery, potato and cook for 5 minutes more.
3)Pour in the stock and rum.
4)Slowly bring to boil and let simmer for 10 minutes.
5)Make a roux with butter and flour over medium heat. Whisk well.
6)Continue to cook and whisk until golden brown in color. Let cool.
7)Add in the roux into the chowder. Simmer for another half hour over reduced heat. Season with salt.
8)Discard bay leaves and thyme sprigs.
SERVING
9)Serve hot.
Chef
