Print
conch chowder, chowder recipes

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

Ingredients

Instructions

  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.