Caribbean Conch Chowder | Food and Drink Guide Antigua Barbuda

Ingredients

• 1 lb (450 g) conch, pounded & diced
• 1 cup (225 g) butter
• 1⁄4 cup (60 g) red bell peppers, diced
• 2-3 local seasoning peppers, finely diced
• 1⁄4 cup (60 g) carrots, diced
• 1⁄4 cup (75 g) onions, diced
• 1 cup (140 g) flour
• 12 cups (3 ltr) conch stock from cooking the conch
• 1 cup (200 g) potatoes, diced
• 2 cups (480 ml) heavy cream
• 1 tbsp chopped parsley
• Salt and pepper to taste