CONCH CHOWDER #3

Yield: 3 Quarts

INGREDIENTS

1  Quart Fish Stock or Clam Juice
1  Pound Potatoes -- diced

1  Whole Yellow Onion -- chopped
1/3  Pound Celery -- chopped
1  Large Carrot -- chopped
1  Tablespoon Garlic -- minced
1  Pound   Conch -- ground
4  Tablespoons Butter

1  Can (3½ Cups) Diced Tomatoes
1  Teaspoon Old Bay Seafood Seasoning
1/2  Teaspoon Thyme
1/2  Teaspoon Oregano
1  Whole Key Lime -- juice from
1  Pinch Cayenne Pepper
1/4  Teaspoon White Pepper
1/4  Teaspoon Black Pepper
1  Tablespoon Parsley -- chopped
Salt -- to taste

DIRECTIONS

Cook Potatoes in Fish Stock until potatoes are barely done.

Sauté Vegetables and Conch in Butter.

Combine Potatoes & Stock, sautéed Vegetables & Conch with remaining ingredients.
Bring to a boil, and simmer for 30 minutes.

Adjust seasonings, adding some Tabasco if desired.

Serving Ideas: Serve with a TB of sherry in each bowl.

 

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