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Bahamian Style Conch Chowder Recipe
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.
Total Time 45 minutes
Servings 2 quarts
Ingredients
- 1 quart fish stock
- 1 lb conch ground or chopped
- 2 Tbl butter preferably grassfed
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 1 red pepper seeded, chopped
- 2 scallions chopped
- 1 small sweet potato chopped
- 6 sprigs parsley chopped
- 1 tsp fresh thyme
- 1/4 tsp red pepper flakes
- 1/4 tsp allspice
- 2 bay leaves
- 1.5 cups fresh tomatoes chopped
- 1 Tbl apple cider vinegar
- sea salt to taste
- cayenne pepper to taste
Instructions
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Heat the butter in a large saucepan over medium heat.
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Saute the onion, celery, carrots, pepper, potato, thyme, red pepper, allspice and bay leaver for 5-7 minutes, until they begin to soften.
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Add the tomatoes and stock and bring to a boil; immediately lower to a simmer.
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Blend in the conch and cook for 35 minutes, uncovered.
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Add the vinegar, parsley, scallions, sea salt and cayenne and simmer for 5 more minutes.
Recipe Notes
If you find the conch too tough to pound with a meat mallet, then chop it up with a sharp knife instead.