Caribbean Conch Chowder

Ingredients -

1/2 cup Extra Virgin Olive Oil
2 Onions, chopped
Salt and Pepper, to taste
3 Lemons, juiced
2 (28 ounces each) cans Whole Tomatoes, removed from juice and chopped
1-1/2 cup pounded and chopped Conch
4 medium Potatoes, peeled and diced
4 Celery Stalks, cut into bite-size pieces
4 Carrots, cut into bite-size pieces
2 cups Cold Water
1/4 teaspoon Hot Pepper Sauce
2 cups sliced Okra
2 Bay Leaves
1/2 teaspoon Parsley

Preparation:

1. Add olive oil to stockpot. Heat over medium heat.

2. Sauté onions until soft and translucent, but not browned.

3. Season with salt and pepper.

4. Stir in fresh lemon juice, chopped tomatoes, and chopped conch.

5. Increase heat to medium-high.

6. Stir in diced potatoes, shopped celery, chopped carrots, cold water, hot pepper sauce, liced okra, bay leaves, and parsley.

7. Bring to a gentle boil.

8. Reduce heat to low. Simmer 2-3 hours.

9. Remove bay leaf. Serve hot.

Soup Making Tip

Soups And Stews

Prepare savory stews and soups a few days in advance and reheat just before serving.

Soup Making Tip

Serving Soup

Add a little cheese to soups, serve with a bread slice or a side salad to make a bowl of soup go a little bit further.