Bahamian Conch Chowder
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Bahamian Conch Chowder
  Chowder  
Last updated 6/12/2012 1:05:51 AM. Recipe ID 31047. Report a problem with this recipe.
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      Title: Bahamian conch chowder
 Categories: Posted
      Yield: 8 Servings
 
    1/2    Jalapeno
    1/2    Red pepper
    1/2    Green pepper
    1/2    Spanish onion
      1    Potato
      1 lb Ground conch
      2    Diced roma tomatoes
    1/2 c  Dry sack sherry
      3 oz Clam base or clam juice
      8    Sprigs fresh thyme; stemmed
      1    Bay leaf
    1/2 tb Black pepper
 
  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.
  Note: Heat Scale: Mild
  
  busted by Suzanne
  
  Recipe 




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Recipe ID 31047 (Apr 03, 2005)

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