Food & Dining

Recipe: Conch chowder

Chef Peter Tselikis of The Fish House Encore Restaurant, Sushi Bar & Piano Lounge shares this soup recipe. It makes 2 quarts.

Ingredients:

  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup diced tomatoes
  • 1 lb ground conch
  • 1 cup V8 juice
  • 1 cup tomato juice
  • 1 cup clam juice
  • 1 cup sherry wine
  • 1 oz dry chicken base
  • 2 tbsp olive oil
  • 1 tbsp chopped garlic
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 1 tbsp dry oregano
  • 3 bay leaves
  • salt & pepper to taste
  • Directions:

    In a soup pot, add olive oil over medium heat. Add garlic and sauté for 2 minutes. Turn heat to high, add onions, celery, carrots, potatoes, salt, pepper, oregano, cayenne pepper and bay leaves, stir well.

    Add 1/2 cup sherry wine, cook for 3 minutes. Add V8 juice, clam juice and chicken base and bring to a boil. Turn heat lower and simmer for 25 minutes. Add 1/2 cup remaining sherry and ground conch, bring to a boil, cook for 10 minutes.

    Remove pot from heat and serve. You can also serve sherry on the side to accent.

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