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Conch Chowder

1 lb conch

4 large potatoes

2 large onions

3 stalks celery

1 green bell pepper

4 carrots

2 tsp celery seed

3 tbs Pine Island Seafood seasoning

1 tsp Black Pepper

1 tsp salt

1 tsp basil

1 tsp oregano

3 tbs minced garlic (use the pre minced in the jar)

1 6oz can tomato paste

½ tsp ground thyme

2 beef bouillon cubes

4 tbs olive oilDice conch and place in ice water as you prepare the remaining ingredients. Peel and cut potatoes into 1 inch cubes place in large soup pot with 4 quarts water and the bouillon cubes, salt, pepper, basil, thyme and pine island seafood seasoning, simmer on medium heat. Cut all vegetables to a medium dice and place in frying pan with olive oil and sauté until tender. Place the vegetables in with the potatoes. Drain conch and add to the pot with the potatoes. Simmer on medium low heat for one hour. Add tomato paste while stirring to combine and continue to cook for 15 minutes. Serves 6

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