Chipotle Conch Chowder


For Super Bowl dinner, I was going to make a creamy conch chowder but didn't have any frozen corn, so I decided to try a red version. It was a hit! I was inspired by an Emeril Lagasse recipe but did not have all of his ingredients either,. I've adapted that recipe here. To make it more like a gumbo, substitute yellow rice for the potatoes and use gumbo file to thicken.

What you will need

8 ounces Pancetta finely diced

2 Well cleaned leeks or shallots thinly sliced

2 Carrots cleaned and diced

2 Celery stalks cleaned and diced

1 Red pepper cleaned and diced

1 Jalepeno cleaned and diced without seeds or membranes

1 Chipotle pepper diced with 2 tablespoons of sauce or to taste

1 Box Pomi chopped tomatoes

4 cups Clam juice

1 Bay leaf

3 sprigs Thyme

1 pound Conch

1 teaspoon Chopped garlic

Salt and pepper

1/4 cup Chopped parsley

1/4 cup Chopped cilantro

Zest of 1/2 lemon

16 Small new potatoes cut into 1/4 inch pices


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