Heat up a medium sized sauce pot over medium high heat.
Add butter, onions and celery and fresh thyme
Cook for 5 minutes until translucent.
Add flour and cook for 5 to 7 minutes.
Add tomato paste, allow to cook for 2 minutes then add conch.
Add water and stir vigorously.
Add bay leaf.
Bring pot to a boil and then turn to medium heat and cook for 15 minutes.
Season pot with salt and pepper, turn to medium low heat and add remaining ingredients (carrots and potatoes).
When the conch, carrots and potatoes are tender but firm, the food is ready.
Stir in sherry and or heavy cream (optional)
Note: Stir pot every 5 minutes to ensure the chowder is free of lumps and food content does not stick to the bottom of pot.
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