Conch Chowder

Source: Discovery Bay, Lombard/Deerfield, IL

Yield: 1 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Conch Chowder

•	6 oz. SYSCO Classic bacon, minced

•	1 lb. SYSCO Imperial fresh onions, chopped

•	1 Tbsp. SYSCO Classic minced garlic

•	1 tsp. SYSCO Imperial cracked black pepper

•	1/2 tsp. SYSCO Imperial oregano

•	1/2 tsp. SYSCO Imperial basil

•	1 lb., 4 oz. Arrezzio canned cruched tomatoes

•	1-1/2 Tbsp. Arrezzio tomato paste

•	1 oz. SYSCO Imperial fresh jalapeno pepper, minced

•	6 oz. SYSCO Imperial red bell pepper, diced

•	6 oz. SYSCO Imperial green bell pepper, diced

•	2 lbs. SYSCO Imperial diced potatoes

•	3 qts. Clam broth

•	3 lbs. Conch meat, medium-grind, blanced*

•	SYSCO Classic salt, Casa Solana hot sauce, to taste

Preparation

1.	Cook bacon in pot to render fat. Add onions, garlic, black pepper, oregano and basil. Cook until onions soften, about 3 minutes.

2.	Add tomatoes, tomato paste, peppers, potatoes and clam broth. Simmer ingredients until tender, about 30 minutes. Add conch; heat thoroughly, st aside. Adjust seasoning with salt and hot sauce to taste. Portion 1 coup chowder for each serving.

3.	*Substitute SYSCO Imperial canned, chopped clams drained, for blanched conch meat, if desired.