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Ingredients

• 1 Scotch bonnet or habanero chile, seeded and chopped
• 3 sprigs fresh thyme
• 1 tablespoon dried oregano
• 1 large bay leaf, broken in half
• 2 pounds raw squid rings
• 2 large celery ribs, diced
• 3 carrots, peeled and diced
• 1 medium sweet onion, diced
• ¾ cup diced red bell pepper
• 5 cloves garlic, minced
• 4 cups fish stock or clam juice
• 1 ½ cups diced tomatoes, with juice
• 1 ¾ cups crushed tomatoes
• juice of 1 lime
• 1 Tablespoon worcestershire sauce
• 1 Tablespoon kosher salt
• 1 large red potato, and cut into 1-inch diced pieces

Description

If You Like Conch Chowder, Try This Version Using Calamari. It Is Thick And Hearty With Robust Seafood Flavour And Just Enough Spiciness To Tickle The Tongue. This Recipe Calls For Both The Squid Tubes And Tentacles, But If You Don't Care For The Tentacle

Group Recipes