LOCATION: Recipes >> Soups >> Conch Chowder 03
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Conch Chowder 03
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Red Conch Chowder
12 Servings
8 pounds conch, fresh, chopped
2 onions, chopped
1 bunch celery
12 ounces tomato paste
2 teaspoons salt
2 green onions
1 jalapeno pepper
6 potatoes
2 15-oz cans kidney beans
2 teaspoons thyme
3 bay leaves
2 16-oz cans tomatoes in puree
Using a wooden meat hammer, pound the conch to make it tender. Add
all the ingredients together and simmer for several hours until
blended. May be served with garlic croutons. For an extra touch,
float 1 cherry tomato on top and sprinkle with Parmesan cheese.
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