Conch Chowder
You don't have to go to your favorite seafood restaurant for a shell of a soup. Instead satisfy your hankering for conch chowder with this simple recipe. It's certain to bowl you over.
Ingredients
- 8 ounce(s) melted butter
- 1 1/2 bunches celery
- 2 Spanish onion
- 1 cup(s) flour
- 64 ounce(s) shrimp stock
- 1/16 teaspoon(s) cayenne pepper
- 3 teaspoon(s) Old Bay Seafood Seasoning
- 1 dash(es) salt
- 1 dash(es) pepper
- 3 dash(es) large potatoes
- 64 tablespoon(s) heavy cream
- 2 cup(s) tomato puree
- 64 ounce(s) fresh conch
- 1 scallions
- 5 Oyster crackers
Instructions
- Melt butter in stock pot; add celery and onion.
- Cook vegetables until translucent.
- Over low heat, add flour to make a roux.
- Cook roux for 3 minutes until blonde in color.
- Add shrimp stock and bring to low boil.
- Add cayenne, Old Bay, salt and pepper.
- Add potatoes and simmer until potatoes are tender, about 30 minutes.
- Add heavy cream and tomato puree; simmer to bring to desired temperature.
- Add conch and adjust seasoning.
- Simmer until conch is heated through.
- Serve in soup crock topped with sliced scallions and a side of oyster crackers.
Nutrition
Calories: 11299.81kcalCarbohydrates: 1020.8gProtein: 520.22gFat: 576.47gSaturated Fat: 372.45gCholesterol: 2787.2mgSodium: 5148.91mgFiber: 20.28gSugar: 66.05g
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