Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 5 Servings
Total Time (median): 2 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
1. Slice the bacon lengthwise, then chop into 1/2" pieces. Place in a 3 quart pot with a little vegetable oil, and cook over medium heat until the fat has been rendered from the bacon.
2. Add the butter to the pot, and let it melt.. Add the onion, peppers, and celery to the pot and continue to cook over medium heat until the vegetables are soft. Add extra oil as needed.
3. Add the flour to the pot, and stir it into the vegetables real well, to break up any lumps. Continue cooking over medium heat, until the flour turns a light brown color.
4. Add the chicken broth, and stir well to blend the flour mixture (roux) into the liquid without any lumps. Add the milk, creamed corn, Conch, Butt Kickin' Blacken, and white pepper, then stir until well combined.
5. Bring to a boil, then turn the heat down and let simmer for about an hour. This gives time for the flavors to blend, and the Conch to cook. Taste a piece of the Conch. If it's rubbery, continue to cook until it's soft textured.
