Bahamian Conch Chowder

Recipe Ingredients

1/2		Jalapeño
1/2		Red pepper
1/2		Green pepper
1/2		Spanish onion
1		Potato
1 lb	454g / 16oz	Ground conch
2		Roma tomatoes - diced
1/2 cup	118ml	Dry sherry
3 oz	85g	Clam base or clam juice
8		Fresh thyme sprigs - stemmed
1		Bay leaf
1/2 tablespoon	7.5ml	Freshly-ground black pepper

Recipe Instructions

Boil potatoes until al dente. Reserve water. Sweat vegetables until tender. Add conch and saute 10 minutes. Deglaze with sherry, clam base, and seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid. Bring to a boil and remove from heat.

To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary.

Source:
"Undocumented, but from the WWW"

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