| Total: | 1 hr 20 min |
| Prep: | 45 min |
| Cook: | 35 min |
| Yield: | 12 servings |
Ingredients
- 1/4-pound slab bacon, rind removed, diced
- 1/4 cup olive oil
- 6 cloves garlic, sliced
- 2 jalapeno, seeds and stems removed, minced
- 1 large Spanish onion, peeled and diced
- 4 celery stalks, cleaned and diced
- 1 large carrot, peeled and diced
- 1 bulb fennel, diced
- 1 yellow pepper, seeds and stem removed, diced
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh marjoram
- 2 tablespoons chopped fresh basil
- 3 bay leaves
- 1 tablespoon crushed red pepper
- 4 cups peeled plum tomatoes, thoroughly crushed
- 2 cups tomato sauce
- 10 cups shellfish or chicken stock
- 2 1/2 pounds cleaned and ground conch meat
- 10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
- Hot red pepper sauce
Instructions
- In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
- Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 457 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 72 mg |
| Sodium | 657 mg |
Reviews
This is a good recipe to work from. I live in Key West and have eaten lots of conch chowder. This is very hot as written. I now omit the jalapeño entirely and start with 1/2 T red pepper. You can kick the heat up with hot sauce or add a bit more red paper. I also add 3+ lbs. of conch. I let it sit overnight for the flavor to develop before eating.
Great recipe! Took it to a party and it was a giant hit. I brought a bottle of sherry to top it off after it hit the table as well as hot sauce. Perfect
This soup was delicious. The only thing I changed (the second time I made it) was I used half the amount of red pepper flakes and it still was great. My friends have been requesting it for our next get-together.