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Catch ‘em & Cook ‘em: Conch Chowder

August 3, 2016
BY Capt. Dick May , Pine Island Eagle


4 slices bacon coarsely chopped

2 C chopped onion

2 C chopped celery

1 C chopped green bell pepper

1 Garlic clove minced

3 Qts chicken of fish broth

2 Lb conch pounded until tender and finely chopped

4 Potatoes peeled and diced

1 C tomato puree

1 (6 oz) can tomato paste

3 Tbsp fresh minced basil

2 Bay leaves

1 Tbsp dried Italian seasoning

Salt and pepper to taste

How to:

1. Saute first 5 ingredients in a dutch oven or soup pot for 10 minutes or until tender and golden brown.

2. Add broth and next 6 ingredients. Bring to a boil.

3. Reduce heat and simmer for 1-2 hours.

4. Discard Bay leaves. Add dried Italian seasoning and season to taste.

Makes 12 cups.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed



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