Ingredients
- 12 ea conch
- 3 large mild red or white onions
- 2 small green peppers
- 2 ounce salt pork
- 1 clove garlic, crushed
- 1 tsp dried thyme
- 4 piece bay leaves
- 2 tsp sugar
- 4 cup fresh milk or evaporated milk
- 3 cup diced boiled potatoes
- 2 tbsp butter
- 2 tbsp flour
- 1/4 cup sherry, madeira, or marsala
- Salt and freshly ground pepper
Preparation
Skin conchs, pound with a mallet as if pounding veal cutlet, and cut into 1 1/2-inch squares. Chop onions and green peppers
Render salt pork, and cook onions and peppers in fat until tender; discard pork. Cover conch meat with water in a large kettle, then add garlic, thyme, bay leaves, and sugar
Simmer until conch is sweetly tender. Add milk and potato dice, stirring potato in gently. Add onions and green peppers. Season with salt and pepper to taste
Mix butter and flour to make beurre manié and use as much as needed to thicken the chowder. Add wine at the last. Serve with pilot biscuit, dried in the oven.
TIPS:
The trimmings from the conch can be used for stock. Strain out the bits and use the stock instead of plain water to add more flavor to the chowder
