- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Soups & StewsSeafood Soups: Cod - Z >  Conch Chowder #1



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


See also: Conch Article


Yield: 3 Quarts

1 Quart Fish Stock or Clam Juice
1 Pound Potatoes -- diced

1 Whole Yellow Onion -- chopped
1/3 Pound Celery -- chopped
1 Large Carrot -- chopped
1 Tablespoon Garlic -- minced
1 Pound Conch -- ground
4 Tablespoons Butter

1 Can (3 1/2 Cups) Diced Tomatoes
1 Teaspoon Old Bay Seafood Seasoning
1/2 Teaspoon Thyme
1/2 Teaspoon Oregano
1 Key Lime -- juice from
1 Pinch Cayenne Pepper
1/4 Teaspoon White Pepper
1/4 Teaspoon Black Pepper
1 Tablespoon Parsley -- chopped
Salt -- to taste

Cook Potatoes in Fish Stock until potatoes are barely done.

Sauté Vegetables and Conch in Butter.

Combine Potatoes & Stock, sautéed Vegetables & Conch with remaining ingredients.

Bring to a boil, and simmer for 30 minutes.

Adjust seasonings, adding some Tobasco if desired.

Serving Ideas: Serve with a TB of sherry in each bowl.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages