Is this ok?

[SCUBAgal]

I'm trying to find some Atkin's friendly conch recipes...all I know is fritters and cracked (dredged if flour/seasoning and deep fried) which are both nono's of course.

Found a chowder recipe..the ingredients are:
2 lbs Conch
1 large red pepper
3 oz salt pork
1 clove Garlic
2 bay leaves
2 c. half & half
3 c. boiled, diced potatoes
2 T. flour
Salt & Pepper to taste 2 large white onions
1 large green pepper
3 c. chicken stock
1 tsp. thyme
1 tsp. sugar
2 c. heavy cream
2 T. butter
1/2 c sherry or marsala

If I sub. splenda for the sugar and water down some cream for the 1/2 and 1/2 (1/2 cream, 1/2 water..will that work?) will this be okay? I doubt I can get sherry or marsala here, but if so are they okay in a recipe or are they high in carbs? I guess I could just leave those out???
Oh...and I just noticed the flour...I'm assuming this is to thicken but not sure..I could just omit that I hope.

PS...I'm on induction.

[NulloModo]

Here is what I would do:

Omit the sugar, potatoes, and flour.

You can use a bit of splenda instead of sugar if you like, but it might not really need it.

Use heavy cream instead of half and half or milk or whatever it calls for, but don't water it down, sub cream unit for unit with the half and half, it will help make it thicker anyway.

To further thicken your stew cook down the liquid base for a while till it reduces, then add your ingredients that need less cooking time so they don't get tough.

[MotherOfGizmo]

Right, no flour, 1/2 & 1/2, sugar or potatos on induction. If you use heavy cream it will thicken anyway so you won't need the flour! the sherry is also not on the induction list if you want to do strict induction omit that as well.

Oops, Nullo beat me to it!

[NulloModo]

Sherry is a fortified wine. If you use dry sherry and cook it for a long time the alcohol will burn off, and you should be fine. Don't use Sweet Sherry however.

[SCUBAgal]

Thanks guys.
I didn't even see the potatoes in there, but no intentions of using those!
Not even sure if I can get sherry here so I'll just skip that too. Hopefully we have cream in..that's a hit and miss to.

I haven't seen conch on any nutritional lists, but I'm assuming its no carbs since its seafood right??

[NulloModo]

Some shellfish has a minimal carb count. According to fitday raw Conch is about .25 grams carbs per ounce, so not really anything to worry about.

BTW - Where is Andros Island?

[SCUBAgal]

Andros is one of the "out" islands in the Bahamas.

We're not too far from FL...if you look on a map (all I have to reference here is the National Hurricane map) we are about equal with the Florida Keys, but extend southward, and are more east of FL (far left of the Bahamian islands). We're the biggest land mass wise of the islands but one of the least populated. There is a teensy US military base that is used for testing (AUTEC=Atlantic Underwater Testing & Evaluation Center) where all the east coast subs come for testing as well as the Brits adn the Canadians. Sometimes other countries too, but those are pretty regular. We also get alot of air wing testing (helo's) and some air craft (subhunters).

[SCUBAgal]

Andros is one of the "out" islands in the Bahamas.

We're not too far from FL...if you look on a map (all I have to reference here is the National Hurricane map) we are about equal with the Florida Keys, but extend southward, and are more east of FL (far left of the Bahamian islands). We're the biggest land mass wise of the islands but one of the least populated. There is a teensy US military base that is used for testing (AUTEC=Atlantic Underwater Testing & Evaluation Center) where all the east coast subs come for testing as well as the Brits adn the Canadians. Sometimes other countries too, but those are pretty regular. We also get alot of air wing testing (helo's) and some air craft (subhunters).

[sadie147]

the other day i was in a soup mood and made a creamed cauliflower/red pepper soup. and the consistency was great..if you wanted your chowder to be a bit thicker, in lieu of flour, you can always try that as well..pureeing some cauliflower into it. cauliflower is great for picking up the flavours of other things..so i think it would make a decent base for this? immersion blenders are good you can just keep adding cooked cauliflower a bit at a time and blending unt you get the right consistency. Good luck!

[acey]

The sherry or marsala or madeira wines would impart a very nice flavor to the soup, and although you can omit it, to add some would give it that "certain something". In a pinch, just a few tablespoons of white wine would also work, to make it just a bit more classy.

Sometimes, you can find "sherry cooking wine" near the vinegars in your grocery store...it does not have to be bought at the liquor store, but the sherry cooking wine typically has a bit more salt in it, so it really is intended for cooking, and not drinking as a cocktail sherry.

Maybe, just maybe, your store on Andros will have it!!!!

I love conch chowder too!!!! :yes