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Caribbean Recipes

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Photo via Dkimages

Conch Chowder a Bahamian island classic, in light tomato broth with fresh vegetables, potatoes and tender conch (pronounced “konk”) come together to make this big broth, or the terms we Dominicans use is “Bouyon” which basically means “One Pot Hold All.” Have you tried Conch Chowder? Let’s hear your comments.

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  • 4 conchs
  • 1 onion
  • 2 celery stalks
  • 1 sweet pepper
  • 2 carrots
  • 1 large potato
  • 3 strips bacon
  • 1/2 tbsp oil
  • 3 bay leaves
  • 1 tomato, chopped
  • 1 pint (560 ml) tomato juice
  • 1 tsp thyme
  • salt and black pepper
  • Worcestershire sauce
1. Grind the conch, onion, celery, sweet pepper and carrots.
2. Dice the potato and chop the bacon.
3. Fry the bacon and add the ground ingredients, potato, bay leaves and tomato.
4. Cover and allow to simmer down over a low heat for 15 minutes. Check occasionally and stir.
5. Add the tomato juice.
6. Season with thyme, salt, black pepper and Worcestershire sauce to taste.
7. Simmer for 1 hour or until the conch is tender.

Serves: 6

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