Bahamian Conch Chowder

Custom Catering's

Bahamian Conch Chowder
Yield - about 9 - 10 gallons

Ingredients
Stock
10 LBS CONCH MEAT
1- 1/2 LBS CARROTS
10 WHOLE ONIONS (Peeled)
4 GALLONS WATER
1 TBSP WHOLE THYME
3 LBS BACON (Chopped 1 inch slices)
5 LBS RED POTATOES (Peeled, whole)
Chowder
5 LBS ONIONS (Diced)
2- 1/2 LBS CELERY (Chopped)
2- #10 CANS TOMATO FILLETS
3 TBSP FRESH GARLIC (Minced)
4 TBSP FRESH LIME JUICE
2 BUNCHES FRESH PARSLEY (Chopped fine)
2 BUNCHES SHALLOTS (Chopped)
1 CUP CREAM SHERRY (Optional)
LOT LIME/PEPPER SAUCE (See Recipe)

Method
Use only white conch meat, conch should be skinned then tenderized with a mallet. Add all ingredients except bacon and potatoes in a large stock pot, bring liquid to a boil, cover and reduce heat to low.

In a 15 gallon cast iron pot and over medium-high heat, brown bacon until crisp, remove bacon and add to the stock above (retain bacon grease and remove cast iron pot from heat). Simmer stock pot for 40 minutes then add potatoes simmer stock for an additional 20 minutes or until conch meat is tender and potatoes are cooked.

Return cast iron pot to medium heat, add the onions and celery, saute until onions are very limp and clear. Remove the potatoes from the stock, dice half of the potatoes and mash the other half. Add the mashed potatoes to the bacon grease and lightly brown all ingredients. Add tomatoes, garlic and remaining potatoes, simmer for 10 minutes.

Strain conch stock, dice the conch and bacon and add to the cast iron pot, also add strained stock, parsley and shallots. Discard the remaining residue in colander. Simmer for 20 minutes or until the conch is very tender, add the sherry and simmer for an additional 5 minutes. Correct seasonings with salt and white pepper to taste.

Plate Presentation
Serve over rice or in a shallow bowl. Additional sherry should be available on the table with the lime/pepper sauce.

Chef's Notes: None at this time.

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