Key West Conch Chowder (pronounced "konk" or "conk")

  • 1 qt. Can of stewed tomatoes (Contadina)
  • 1 lb.Ground conch (including mantle if available)
  • 8 oz. Tomato puree (Contadina)
  • 24 oz. Tomato sauce (Contadina)
  • ¼ Lb. Diced uncooked bacon (salt pork may be substituted if desired)
  • 1tsp.Crushed Thyme (fresh is best but Spice Islands is next)
  • ½ tsp. Black Pepper (any brand)
  • ¼ tsp. Salt
  • ¼tsp. Ground Parsley Flakes (fresh is best)
  • ½ tsp. Crushed Red Pepper (any brand)
  • ¼tsp. Cayenne Pepper (any brand)
  • 2 Large Spanish Onions (diced small)
  • 2 Medium potatoes (peeled and diced small)
  • 2 oz. Cooking sherry
  • 1 Green Pepper (finely diced)
  • 2 - 3 Whole Bay Laurel Leaves (Spice Islands is best)
  • Enough water to fill your favorite chili pot to the boiling level

Saute (very high heat, wok style) bacon, conch, onions, and pepper until onions are translucent.
Add thyme to conch mixture, toss on high heat for about two minutes AND THEN remove from heat.
Set sherry aside for later use.
Add remaining ingredients, except sherry, (and 2 cups water) to chili pot and bring to a boil
Add conch mixture and return to a boil.
Cover pot, reduce heat to low, and stew for three hours stirring frequently to prevent sticking.

Add sherry and cook for five more minutes to enjoy the best Key West Conch Chowder.


Serve and ENJOY.
Key West Conch Chowder