1171. BAHAMIAN CONCH CHOWDER with BACON

yields about 9 to 10 gallons



Stock
10 lbs. conch meat
1-1/2 lbs. carrots
10 whole onions, peeled
4 gallons water
1 tablespoon whole thyme
3 lbs. bacon, chopped into 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 tablespoons fresh garlic, minced
4 tablespoons fresh lime juice
2 bunches fresh parsley, chopped fine
2 bunches shallots, chopped
1 cup cream sherry (optional)

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, sauté 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.


courtesy of: Chef Emile L. Stieffel, Aurora Catering, Inc., 4016 Red Cypress Drive, Harvey, Louisiana 70058, (504) 362-0220