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See also: Conch Article
TOMATO CONCH CHOWDER
Serving Size: 12
Step One
1/4 pound Andouille Sausage -- finely diced
2 Tablespoons Olive Oil
Step Two
2 Onions -- diced
1/4 pound Red Bell Pepper -- diced
1/4 pound Green Bell Pepper -- diced
1/4 pound Yellow Bell Pepper -- diced
3 Potatoes -- peeled & diced
1 Quart Clam Juice or Fish Stock
Step Three
1 Quart Tomato Juice
1/2 cup Lime Juice -- fresh
1/2 cup Fresh Cilantro -- chopped
Salt And Pepper -- to taste
Hot Sauce
2 1/2 pounds Conch -- ground
[1) Saute Andouille Sausage in Olive Oil.
[2) Add ingredients in Step Two and cook until Potatoes are tender.
Puree half of the mixture .....Return to Chowder
[3) Add ingredients from Step Three and cook until Conch is done.
Serving Ideas: Garnish with cilantro leaves.
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