Bahamian White Conch Chowder

By Moxey2009

This recipe is from an old, hand-written cookbook that my mother-in-law had. She has passed away and I always think of her when I make this dish. Most Bahamian's are used to a tomato-based chowder and are surprised when they taste this...and love it! My family, friends, and kids can't get enough of this and I always have to double the recipe! Note that frozen conch is great in this recipe because the freezing helps to tenderize the conch.

Ingredients

• 2 large conch, including the orange mantle
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 2 slices bacon, chopped
• 2 onions, chopped
• 1 clove garlic, minced
• 2 potatoes, chopped
• 2 carrots, sliced
• 3 cups water
• 3 chicken bouillon cubes
• salt, to taste
• black pepper, to taste
• 2 teaspoons parsley
• 2 tablespoons white wine
• 1 (6-ounce) can evaporated milk

Preparation

Step 1

Crank conch through the medium cutter of a meat grinder. Alternately, cut conch into chunks and then pulse it in a food processor until it's cut into small pieces. Put conch into a bowl and stir in the lime juice and 1/2 teaspoon salt. Set aside to marinate.

Saute bacon and add onions, garlic, potatoes, and carrots. Add the conch and stir-fry a few minutes. Add water and bouillon. Simmer one hour or pressure cook 15 minutes. Add salt and black pepper to taste, parsley, and wine. Add milk before serving.