For Super Bowl dinner, I was going to make a creamy conch chowder but didn't have any frozen corn, so I decided to try a red version. It was a hit! I was inspired by an Emeril Lagasse recipe but did not have all of his ingredients either,. I've adapted that recipe here. To make it more like a gumbo, substitute yellow rice for the potatoes and use gumbo file to thicken. —Kingfishercooks
Pancetta finely diced
Well cleaned leeks or shallots thinly sliced
Carrots cleaned and diced
Celery stalks cleaned and diced
Red pepper cleaned and diced
Jalepeno cleaned and diced without seeds or membranes
Chipotle pepper diced with 2 tablespoons of sauce or to taste
Box Pomi chopped tomatoes
Salt and pepper
Zest of 1/2 lemon
Small new potatoes cut into 1/4 inch pices
In This Recipe
Put the pancetta in the soup pot over medium heat. I keep it in the center to render a bit. Add the veggies except the potatoes around the edges. Be sure they are cut into about the same size pieces.
Pulse the conch in the food processor to 1/4 inch or smaller pieces.
Stir the pancetta around with the veggies for about ten minutes. You do not want any of it to brown. If your pancetta does not throw off enough fat to keep the veggies moist, add a table spoon of good olive oil. Add the chopped tomatoes and the potatoes, then the herbs. Give a good stir.
After about 5 minutes, add the clam juice, and simmer for about 1/2 hour.
Add the conch and simmer another 1/2 hour. If it is too thick, add some water. If too thin, add a bit of flour mixed with red wine so there are no lumps.
Season with salt and pepper and add the parsley and cilantro and lemon zest. Serve!