CONCH CHOWDER (THE BAHAMAS)

Conch Chowder (the Bahamas) image

Provided by Vicki Butts (lazyme)

Time 1h10m

Number Of Ingredients 16

2 c carrots, diced
2 c potatoes, diced
1/2 c celery, diced
1/4 c cooked ham, minced
1/2 c green pepper, diced
1 bay leaf
8 c water
2 Tbsp vegetable oil
2 oz salt pork, diced
1 small onion, chopped
2 large tomatoes, peeled, seeded, chopped
2 tsp tomato paste
2 c conch, tenderized and ground
3 Tbsp worcestershire sauce
salt and freshly ground black pepper, to taste
6 shots dark caribbean rum, optional

Steps:

1. Place the carrots, potato, celery, ham, green pepper, and bay leaf in a large stockpot with the water and cook over medium heat for 10 to 15 minutes.
2. In a heavy skillet, heat the vegetable oil and brown the salt pork. Add the onion and cook until it is tender. Add the tomatoes and the tomato paste and cook for 5 minutes.
3. Place the onion, tomato, and pork mixture in the stockpot and add the conch. Bring to a boil.
4. Cook the chowder about 30 minutes or until the conch is done, stirring, and add the Worcestershire sauce, salt, and pepper and stir to ensure that it is well mixed.
5. Taste to verify the seasoning. Allow the conch chowder to sit for at least 15 minutes for the flavors to blend before serving.
6. The chowder may be served with a shot glass of rum at each place. Before eating, each diner pours the rum into the chowder. This is totally optional and the rum may be omitted.