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Catch ‘em & Cook ‘em: Conch Chowder

August 15, 2018
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 was a former long-time island fishing guide and cookbook author.



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