Conch Chowder

If you like soup, Conch Chowder is one of the conch recipes you should try if you are in Bahamas. A rich soup with a light seafood broth and pieces of soft vegetables, classic island conch chowder is a substantial soup with a light seafood broth and chunks of tender veggies. This easy conch soup is ready in about an hour, and it makes a large pot of chowder that's perfect for lunches and dinners.

Ingredients:

• 1/4-pound slab bacon, rind removed, diced
• 1/4 cup olive oil
  
• 6 cloves garlic, sliced
• 2 jalapeno, seeds and stems removed, minced
• 1 large Spanish onion, peeled and diced
• 4 celery stalks, cleaned and diced
• 1 large carrot, peeled and diced
• 1 bulb fennel, diced
  
• 1 yellow pepper, seeds and stem removed, diced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh marjoram
• 2 tablespoons chopped fresh basil
• 3 bay leaves
• 1 tablespoon crushed red pepper
  
• 4 cups peeled plum tomatoes, thoroughly crushed
• 2 cups tomato sauce
• 10 cups shellfish or chicken stock
• 2 and 1/2 pounds cleaned and ground conch meat
• 10 small new-boil potatoes, scrubbed, diced, and cooked until tender, drained, and reserved
• Hot red pepper sauce

How to make Conch Chowder:

• Cook the bacon in a large soup pot or Dutch oven with olive oil over medium heat. When the bacon is nearly done, add the garlic and jalapenos and sauté for 30 seconds. Increase the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers to the pan. Combine the herbs, bay leaves, and crushed red pepper in a mixing bowl.
• Combine the crushed tomatoes and tomato sauce in a mixing bowl. Bring to a simmer and then turn off the heat. Bring the stock, ground conch, and potatoes to a simmer in a saucepan. To taste, add hot red pepper sauce and simmer for 10 minutes before serving or chilling for later use.