From: Nancy,.SanFran

Conch Chowder
Recipe By :Island Cooking: Recipes from the Caribbean
Posted to MM-Recipes Digest V4 #451 by ferrets3 on Feb 03, 1997
Serving Size : 6

1 pound fresh conch meat -- pounded
lime or lemon juice
2 quarts water
2 celery ribs -- chopped
1 christophene (chayote) -- peeled and diced
4 carrots -- diced
4 small potatoes -- peeled and diced
1 medium onion -- diced
1 clove garlic -- crushed
1 sprig fresh thyme
1 teaspoon Tabasco sauce
salt and pepper

Thoroughly wash the conch in lime or lemon juice, then cut into small pieces. Combine with the water in a medium sized saucepan and cook over low heat for 2 hours. Add the celery, christophene. carrots, potatoes, onion, garlic, and thyme, and simmer for 30 minutes. About 15 minutes before removing from heat, add the pepper sauce, and salt and pepper to taste.