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Serves: A gang! This recipe makes a large pot of chowder.
8 slices bacon
1 large onion, diced
3 large baking potatoes
2 large carrots
3 celery stalks
2 quarts water
salt
4 Cups ground conch
2 teaspoons ground thyme
2 cans crushed or stewed tomatoes
2 dashes tobasco
1 small can tomato paste
2 cans corn
2 Tablespoons Old Bay Seasoning
2 teaspoons black pepper
1/2 to 1 Cup lime juice
Cook the bacon in a large pot, then remove the bacon and saute the onion in the bacon fat. Add the bacon (crumbled) and all of the above ingredients except the conch and the lime juice back into the pot. The potato, carrots
and celery should be diced into vegetable soup size pieces. Simmer for one hour. The ground conch and lime juice should be mixed together and allowed to marinate for one hour while the vegetables are cooking. Stir the conch frequently.
After one hour, add the conch to the vegetables plus:
2 dashes tobasco
1/2 Cup V-8 or bloody mary mix
1 bag frozen okra (for thickening)
Cook the final mixture one more hour and enjoy.
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