Nutritious, classic recipe for conch chowder blended with spices that add an island flare. Perfect as an appetizer but hearty enough to serve as a main meal. Makes fabulous leftovers for the lunchbox.
Heat the butter in a large saucepan over medium heat.
Saute the onion, celery, carrots, pepper, potato, thyme, red pepper, allspice and bay leaver for 5-7 minutes, until they begin to soften.
Add the tomatoes and stock and bring to a boil; immediately lower to a simmer.
Blend in the conch and cook for 35 minutes, uncovered.
Add the vinegar, parsley, scallions, sea salt and cayenne and simmer for 5 more minutes.
If you find the conch too tough to pound with a meat mallet, then chop it up with a sharp knife instead.