Bahamian Seafood Chowder

A Bahamian conch chowder uses about 2 lbs of fresh conch meat. I made it with imitation crabmeat, and it was delicious. The original recipe calls for whole milk, and a splash of lime juice. I used 2% topped off with a bit of table cream, which is all I had in the fridge. 

2 lbs. fresh conch OR fish, or shellfish, OR 2 pkgs imitation crabmeat
1 large onion
2 sticks celery
3 large potatoes
1 stick butter
1 quart homogenized milk
worcestershire sauce
salt

Chop the seafood. Dice the celery, onion and potatoes.
Melt the butter in a medium stock-pot.
Sautee the diced vegetables and the seafood in the butter.
Add a dash of worcestershire sauce and a dash of salt to taste.
When seafood is softened and vegetables are turning golden, add milk.
Cover the pot and simmer, stirring frequently, until potatoes are soft and all is heated through.

Squeeze on some lime juice (optional).

Serve in bowls, sprinkled with freshly ground pepper.

Serve with warm, crusty bread.