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Belizean Conch Chowder Recipe

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This recipe for Belizean Conch Chowder is from The Ragan Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 pound bacon, diced
1/4 cup olive oil
6 cloves garlic, sliced thin
2 jalapenos, minced
1 large onion, diced
4 stalks celery, diced
1 large carrot, diced
1 bulb fennel, diced (bulb part only)
1 yellow bell pepper, diced
2 T fresh thyme, chopped
2 T. fresh oregano
2 T. chopped marjoram
2 T. fresh chopped basil
3 bay leaves
1 T. red pepper flakes
4 cups peeled plum tomatoes, crushed
2 cups tomato sauce
1/2 t. Recado, or (1/2 t. paprika )
10 cups shellfish, or chicken stock
2 1/2 pounds clean and finely chopped conch
Tabasco, or other hot sauce to taste.
10 small new potatoes, diced, cooked until tender and drained and reserved
Directions:
Directions:
In a large soup pot, cook bacon with olive oil. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Reduce heat to medium high and add the onion, celery, carrots, fennel, potatoes, and bell peppers. Add the herbs, bay leaves and crushed red pepper. Add the crushed tomatoes and tomato sauce. Bring to a simmer. Add Tabasco to taste. Cook until conch and potatoes are tender.

 

 

 

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