Island Chowder

2 cans crushed tomatoes - (28 oz ea)
1 TBS chopped fresh basil
1/2 tsp garlic powder
1 tsp salt
1 tsp freshly-ground black pepper
1 lb fresh conch - chopped
1 can cream of coconut - (15 oz)
1 cup heavy cream

In a large soup pot, combine the tomatoes, basil, garlic powder, salt, and pepper. Bring to a boil over medium heat, stirring occasionally.

Stir in the conch and cook for 5 minutes. Reduce the heat to low and slowly stir in the cream of coconut and heavy cream.

Simmer for 4 to 5 minutes, or until heated through.

This recipe yields 10 servings.

Comments: If fresh conch isn't available, you can use frozen, or even use fresh scallops or halibut that you've cut into chunks.

Pam