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Homemade Conch Chowder (Bahama-Style)
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 8
Calories 180 kcal
Ingredients
- 1 quart fish stock
- 1 lb conch ground or chopped
- 2 Tbsp 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 1/2 cups fresh tomatoes chopped
- 1 Tbsp apple cider vinegar homemade or packaged in glass
- 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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Sauté 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.
Nutrition Facts
Homemade Conch Chowder (Bahama-Style)
Amount Per Serving (1 cup)
Calories 180
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 65mg22%
Potassium 900mg26%
Carbohydrates 15g5%
Fiber 3g12%
Protein 17g34%
Vitamin C 70mg85%
Calcium 100mg10%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.