Conch Chowder

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READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat.
  2. When bacon is almost cooked, add garlic and jalapeños; cook for 30 seconds.
  3. Raise the heat to med-high and add the onions, celery, carrots, fennel, and bell peppers.
  4. Add herbs, bay leaves, and crushed red pepper.
  5. Add the crushed tomatoes and tomato sauce.
  6. Bring to a simmer and reduce heat.
  7. Add the stock. Stir in the conch and potatoes and simmer for 10 minutes.

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