conch chowder (the bahamas)

Name: Conch Chowder (the Bahamas)
Prep time: 20 min
Cook time: 50 min
Yield: 6
Cuisine: Caribbean
Ingredients: 2 cup(s) carrots, diced; 2 cup(s) potatoes, diced; 1/2 cup(s) celery, diced; 1/4 cup(s) cooked ham, minced; 1/2 cup(s) green pepper, diced; 1 - bay leaf; 8 cup(s) water; 2 tablespoon(s) vegetable oil; 2 ounce(s) salt pork, diced; 1 small onion, chopped; 2 large tomatoes, peeled, seeded, chopped; 2 teaspoon(s) tomato paste; 2 cup(s) conch, tenderized and ground; 3 tablespoon(s) worcestershire sauce; - salt and freshly ground black pepper, to taste; 6 - shots dark caribbean rum, optional

3 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Oct 31, 2015

The Bahamas are the place for conch (pronounced conk). Islanders refer to it as hurricane ham and eat it in stews, salads, and fritters. Sometimes the conch is taken from its shell, beaten to tenderize it, flattened, and then dried. This is reputed to taste like ham and is supposed to last for a year. In Haiti conch is referred to as lambi and is considered a delicacy. From Iron Pots and Wooden Spoons.

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prep time 20 Min

cook time 50 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make conch chowder (the bahamas)

Step 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.

Step 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.
Step 3

Place the onion, tomato, and pork mixture in the stockpot and add the conch. Bring to a boil.
Step 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.
Step 5

Taste to verify the seasoning. Allow the conch chowder to sit for at least 15 minutes for the flavors to blend before serving.
Step 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.
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