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From: Nancy,.SanFran
Bahamian Conch Chowder
1/2 jalapeņo
1/2 red pepper
1/2 green pepper
1/2 Spanish onion
1 potato
1 pound ground conch
2 Roma tomatoes -- diced
1/2 cup dry sherry
3 ounces clam base or clam juice
8 fresh thyme sprigs -- stemmed
1 bay leaf
1/2 tablespoon freshly-ground black pepper
Boil potatoes until al dente. Reserve water.
Sweat vegetables until tender. Add conch and saute 10 minutes. Deglaze with sherry, clam base, and seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid. Bring to a boil and remove from heat.
To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary.
Source: Undocumented, but from the WWW
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