Conch Chowder

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1/4 lb thick slab bacon, rind removed, diced
• 1/4 cup olive oil
• 6 garlic cloves, sliced
• 2 jalapenos, seeds and stems removed, minced
• 1 large spanish onion, peeled and diced
• 4 celery ribs, cleaned and diced
• 1 large carrot, peeled and diced
• 1 fennel bulb, 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 flakes
• 4 cups peeled plum tomatoes, thoroughly crushed
• 2 cups tomato sauce
• 10 cups shellfish stock or 10 cups chicken stock
• 2 1/2 lbs cleaned and ground conch
• 10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
• hot red pepper sauce

Recipe

• 1 in a very large soup pot or dutch oven, cook the bacon with olive oil over medium heat.
• 2 when bacon is almost cooked, add garlic and jalapeños; cook for 30 seconds.
• 3 raise the heat to med-high and add the onions, celery, carrots, fennel, and bell peppers.
• 4 add herbs, bay leaves, and crushed red pepper.
• 5 add the crushed tomatoes and tomato sauce.
• 6 bring to a simmer and reduce heat.
• 7 add the stock. stir in the conch and potatoes and simmer for 10 minutes.