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Conch Chowder, Cayman-Style Recipe
 
Recipe
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Flavors of the Cayman Islands
Total time: 30 to 60 minutes
Preparation time: 5 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
An original recipe from the Safehaven Restaurant in Grand Cayman
Ingredients
Ingredients for 4 servings
- 454 g (1 lb.) finely chopped conch
- 1/2 Leek, finely chopped
- 1 carrot, finely diced
- 1 onion, minced
- 2 potatoes, cut into small dice
- 5 cloves of garlic, minced
- 250 ml (1 cup) heavy cream (35%)
- 500 ml (2 cups) fish stock
- 500 ml (2 cups) water
- 125 ml (1/2 cup) dry white wine
- A knob of butter
- 1/2 tsp. cornstarch dissolved in a little water
- Marjoram, cumin seed
- 1 bay leaf
- Salt, pepper, nutmeg
- A few drops of Scotch bonnet pepper sauce
- (optional - or use Tabasco)
Method
  1. heat the butter in a skillet; sauté the leeks, carrots, onion and garlic for 2 minutes;
  2. add the wine, cream, water and fish stock;
  3. add the potatoes, conch, and seasonings;
  4. simmer until the potatoes are cooked.
 
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