Conch Chowder
  • 1 ham bone with little meat on it, or ¼ - ½ lb. bacon cut into cubes
  • 2 quarts water
  • 8-10 conchs, diced or ground in food chopper
  • 2 onions, chopped
  • 1 green pepper, diced
  • 1 can tomatoes
  • 6 large potatoes, diced
  • 1 can (6 oz.) tomato paste
  • salt & pepper to taste
  • 2-4 bay leaves
  • 2-4 T. thyme
  • 2 T. butter or margarine
  • 2-4 carrots, sliced
  • Cayenne pepper or hot sauce to taste.
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NOTE:  Where conch is not available you can substitute lobster. 
Place ham or bacon in cooking pot & add water. Cover & bring to boil, turn down heat to simmer. Add conch & simmer for about 2 hrs. or until conch is tender. Fry onion, green pepper & celery and sauté until light brown stirring to prevent burning. Add tomatoes & tomato paste; simmer for a minute or so. Add this mixture to pot with conch. Add remaining ingredients & simmer until vegetables are done.
Note: this freezes well.

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