My version of a New England Clam Chowder with Conch in place of the clams. A GREAT hearty one pot meal.
Butt Kickin' Blacken contains neither slat nor sugar, and is available at http://www.capnrons.com/index.html?ID=BO_Conch. If you use another variety of Blacken you may have to adjust the salt and sugar content.
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|2 slicesBacon; Thick Sliced|
|1 mediumOnion; chopped|
|1/4 largeRed Bell Pepper|
|1 smallPablano Pepper|
|2 mediumJalapeno Chile Peppers|
|1 1/2 cupsChicken Broth|
|1 1/2 cupsMilk|
|1 canCreamed Corn; 15 oz. Can|
|2 cupsConch; chopped|
|1 tablespoonCajun Seasoning; Butt Kickin' Blacken, Jamaican Jerk|
|1 teaspoonGround White Pepper|
|2 tablespoonsVegetable Oil; as needed, for frying|
Conch Chowder 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.
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