Conch Chowder

Down in the Keys, conch chowder is practically a way of life.

This big-batch version starts with a tomato base loaded with onions, carrots, potatoes, and enough jalapeno to give it real backbone.

Five pounds of conch get cleaned, minced, and sauteed in butter until tender before joining the pot.

Corn kernels add a touch of sweetness that balances the heat, and beef bouillon deepens the broth into something seriously satisfying.

This is the kind of chowder that fills a kitchen with steam and keeps a crowd fed all day long.

Kitchen Tips

• Pound the conch meat with a mallet before mincing to break down its naturally tough fibers. Tender conch makes or breaks this chowder.
• Adjust the jalapenos to your heat preference. Remove the seeds for milder heat, or leave them in for a real Florida Keys kick.
• This chowder gets better overnight as the flavors develop. Make it a day ahead if you can.
• Serve with crusty Cuban bread or saltine crackers and a squeeze of key lime.