Key West Deli Conch Chowder
1/2 cup (1 stick) butter or 1/4 cup olive oil
1 onion, chopped
1/2 green bell pepper, chopped
4 ribs celery, chopped
1 can (12 ounces) diced tomatoes (undrained)
3 quarts water
3/4 cup ketchup
1 1/2 teaspoons teaspoon salt
1 tablespoon garlic powder
1/4 teaspoon black pepper
1 bay leaf
2 carrots, diced
2 potatoes, diced
1 1/2 pounds conch (see note)
2 1/4 teaspoons Worcestershire sauce
1/4 cup pearl barley
In large pot, heat butter. Add onion, bell pepper and celery and cook over medium heat until softened. Add tomatoes with juice, water, ketchup and seasonings. Add carrots and potatoes.
Grind conch with meat grinder and add to mixture. Add Worcestershire sauce and let mixture boil until potatoes and carrots are tender, about 20 minutes. Add barley and cook 10 to 15 minutes. Makes about 16 servings.
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