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iSealife The Captain's Conch Chowder!
| 3 1/2 pounds conch | 2 cups tomatoes, canned or fresh, crused |
| 6 limes or equal amount lime juice |
1 carrot, sliced |
|
1/2 gallon to 12 cups water |
2 cups cabbage, shredded |
| 4 tablespoons coconut oil (or butter) | 1 cup summer squash |
| 1/3 cup flour | 1 small onion, chopped |
| 2 tablespoons cooking oil | 1 small green pepper, diced |
| 1 head garlic, minced | 1 spicy sausage, sliced |
| 1 cup okra, if available | Salt & pepper, to taste |
| 2 medium potatoes, diced | 1/2 cup shredded coconut |
Tenderize conch by pounding meat until soft. Squeeze lime juice over meat; rinse off with water. Chop into byte sized chucks. Place them in a large
pot, add water and coconut oil and boil for 20 minutes. Brown flour in a frying Pan with a touch of oil; stir constantlhy unitl color changs. Add to pot, stirring well. Add garlic, vegetables, and potatoes. Simmer for 20 minutes or until 20 more minutes or until the veggies are tentders Season to taste. This is a filling meal itself. Serve with beer or wine. Bread and cheese make a nice side dish, if desired. Have hot sauce on hand for those who want that special Kick!