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
Author Paula Jager


  • 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


  1. Heat the butter in a large saucepan over medium heat.  

  2. Saute the onion, celery, carrots, pepper, potato, thyme, red pepper, allspice and bay leaver for 5-7 minutes, until they begin to soften.

  3. Add the tomatoes and stock and bring to a boil; immediately lower to a simmer. 

  4. Blend in the conch and cook for 35 minutes, uncovered.  

  5. 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.