Recipe courtesy of Norman Van Aken
Total:
1 hr 20 min
Active:
45 min
Yield:
12 servings
Level:
None

Ingredients

Directions

In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.

Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.

IDEAS YOU'LL LOVE

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Seafood Chowder

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Rhode Island Style Clam Chowder

Recipe courtesy of Ellie Krieger

New England Clam Chowder

Recipe courtesy of Anne Burrell

Lobster Corn Chowder

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Michele Ragussis

Corn Chowder

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking