McT's Conch Chowder
24
24
Ingredients
| 2 | large |
onions
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 2 | large |
potatoes
peeled, cubed |
|
| 6 | ounces |
bacon
diced |
|
| 15 | ounces |
tomato purée (passata)
|
|
| 8 | ounces |
clam juice
|
* |
| 8 | ounces |
tomatoes, canned
canned, diced |
|
| 2 | pounds |
conch
diced |
* |
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
thyme
|
* |
| 2 | teaspoons |
black pepper
|
|
| 1 | each |
bay leaves
crushed |
* |
| 2 | ounces |
red hot pepper sauce
|
|
| 1 | each |
jalapeño pepper
diced |
* |
Directions
Sauté bacon until soft-cooked; add green peppers and onion to skillet and sauté to al dente stage.
Place in a large pot and add tomato purée, diced tomatoes, clam juice, salt, pepper, bay leaf, thyme, potatoes, jalapeno, hot sauce, and conch.
Bring to a low boil for 15 minutes, then simmer for 1 hour.
To hold until serving time, cool to room temp- erature and refrigerate.
