posted by Gem 07-16-102 12:59 AM
Conch Chowder
2 Cups diced carrots
2 Cups diced potato
1/2 Cup diced celery
1/4 Cup cooked minced ham
1/2 cup green pepper
1 bay leaf
8 Cups water
2 Tablespoons vegetable oil
2 ounces salt pork, diced
1 small onion, chopped
2 large tomatoes, peeled, seeded and chopped
2 teaspoons tomato paste
2 Cups Conch, tenderized, cubed or ground
3 Tablespoons Worcestershire sauce
Salt and freshly ground black pepper to taste
Place the carrots, potato, celery, ham, green pepper and bay leaf in a large stockpot with the water and cook over medium heat for 10 to 15 minutes.
In a heavy skillet, heat the vegetable oil and brown the salt pork. Add the onion and cook until it is tender. Add the tomatoes and the tomato paste and cook 5 minutes.
Place the onion, tomato and pork mixture in the stockpot and add the conch. Bring to a boil. Cook the chowder about 30 minutes or until the conch is done, stirring and occasionally scraping the sides of the pot. When done, add the Worcestershire sauce, salt and pepper and stir to ensure that it is well mixed. Taste to verify the seasoning. Allow the conch to sit for at least 15 minutes for the flavors to blend before serving.