Conch Chowder

Course : Chowders
Serves: 6
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1 pound fresh conch meat -- pounded
1 medium lime or lemon juice
2 quarts water
2 medium celery ribs -- chopped
1 medium chayote, peeled and diced
4 medium carrots -- diced
4 small potatoes -- peeled and diced
1 medium onion -- diced
1 clove garlic -- crushed
1 sprig fresh thyme
1 teaspoon Tabasco sauce
1 teaspoon salt and pepper

Preparation / Directions:

Thoroughly wash the conch in lime or lemon juice, then cut into small pieces. Combine with the water in a medium sized saucepan and cook over low heat for 2 hours. Add the celery, chayote, carrots, potatoes, onion, garlic, and thyme, and simmer for 30 minutes. About 15 minutes before removing from heat, add the pepper sauce, and salt and pepper to taste.

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