Cayman Islands Red Conch Chowder

Ingredients:

6 potatoes

1 hot pepper

3 bay leaves

1 head of celery

3 teaspoons of salt

2 teaspoons of thyme

2 large green onions

3 cans of kidney beans

3 teaspoons of pepper

2 cans of tomato paste (12 oz.)

8 pounds of chopped fresh conch

2 cans of tomatoes with juice (16 ounces)

2 medium onions

Cooking Instructions:

To make the conch tender pound on it with a wooden meat hammer. Add all the ingredients together then boil for about several hours until blended. May be served with garlic croutons. Float 1 teaspoon of the sherry on top next sprinkle with parmesan cheese for that extra touch.

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