Bahamian Conch Chowder
Yield - about 9 - 10 gallons
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10 LBS CONCH MEAT
1- 1/2 LBS CARROTS
10 WHOLE ONIONS (Peeled)
4 GALLONS WATER
1 TBSP WHOLE THYME
3 LBS BACON (Chopped 1 inch slices)
5 LBS RED POTATOES (Peeled, whole)
5 LBS ONIONS (Diced)
2- 1/2 LBS CELERY (Chopped)
2- #10 CANS TOMATO FILLETS
3 TBSP FRESH GARLIC (Minced)
4 TBSP FRESH LIME JUICE
2 BUNCHES FRESH PARSLEY (Chopped fine)
2 BUNCHES SHALLOTS (Chopped)
1 CUP CREAM SHERRY (Optional)
LOT LIME/PEPPER SAUCE (See Recipe)
Use only white conch meat, conch should be skinned then tenderized with a mallet. Add all ingredients except bacon and potatoes in a large stock pot, bring liquid to a boil, cover and reduce heat to low.
In a 15 gallon cast iron pot and over medium-high heat, brown bacon until crisp, remove bacon and add to the stock above (retain bacon grease and remove cast iron pot from heat). Simmer stock pot for 40 minutes then add potatoes simmer stock for an additional 20 minutes or until conch meat is tender and potatoes are cooked.
Return cast iron pot to medium heat, add the onions and celery, sauté until
onions are very limp and clear. Remove the potatoes from the stock, dice half of the
potatoes and mash the other half. Add the mashed potatoes to the bacon grease and lightly
brown all ingredients. Add tomatoes, garlic and remaining potatoes, simmer for 10 minutes.
Strain conch stock, dice the conch and bacon and add to the cast iron pot, also add strained stock, parsley and shallots. Discard the remaining residue in colander. Simmer for 20 minutes or until the conch is very tender, add the sherry and simmer for an additional 5 minutes. Correct seasonings with salt and white pepper to taste.
Serve over rice or in a shallow bowl. Additional sherry should be available on the table with the lime/pepper sauce.
Chef's Notes: This is a great recipe for a true Caribbean Feast
Check out my NEW! Cajun and Creole - Christmas - Thanksgiving and all of the Holiday Recipes. Since Katrina, so many people want to do a traditional down the bayou family dinner no matter where you are! This is how we do it in South Louisiana. I have included "tips" that will help you in your planning.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.