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Conch Chowder Recipe

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Conch Chowder image

 

This recipe for Conch Chowder, by , is from The Best Cookbook Ever for Jovanna and Tyler, 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!

Contributor:  
Contributor:  
Blossom Brooks

Category:
Category:

Ingredients:  
Ingredients:  
White Chowder:
1½ lb tenderized and chopped conch
1 oz fish base
1 cup celery diced
1 cup carrots diced
1 cup onion diced
2 cups heavy cream
¼ oz minced garlic
1 lb potatoes cubed
1 small bay leaf
½ cup white wine
1 oz jerk seasoning
4 oz fish stock
1 tablespoon corn starch mixed in water

Red Chowder:
1½ lb tenderized and chopped conch
1 oz fish base
1 cup celery diced
1 cup carrots diced
1 cup onion diced
1 lb tomatoes diced
½ cup tomato paste
1 small can tomato juice
¼ oz minced garlic
1 lb potatoes cubed
1 small bay leaf
½ teaspoon Cajun seasoning
½ oz fish seasoning
4 oz fish stock
1 tablespoon corn starch mixed in water

Directions:
Directions:
1. In a large pot, sauté onions until translucent. Add celery, carrots, garlic, bay leaves and seasoning.
2. Add the fish stock, (white wine OR tomato paste) and fish base.
3. Add conch and bring to a boil.
4. Add corn starch and water mixer to thicken to desired consistency.
5. Reduce to simmer and add heavy cream (OR tomato juice and tomatoes) and potatoes and cook from 15 more minutes or until potatoes are tender..
6. Adjust seasoning with salt and pepper



Serve with crusty French or Cuban bread or Johnny Cake.

Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I combined TWO recipes because the process is the same. Follow your ingredient list and make sure everything gets added to the pot by the time you add the potatoes and carrots.

To me cooking is an art..... not a science!

 

 

 

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