Conch Chowder
User Reviews
4.3
48 reviews
Good
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
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Servings
6
-
Calories
229 kcal
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Course
Main Course, Appetizer, Soup
-
Cuisine
Caribbean
Conch Chowder
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Classic island conch chowder is a hearty soup with a light seafood broth and chunks of tender veggies. There's plenty of conch in this easy soup.
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Ingredients
- 2 lices Bacon chopped
- 1 medium onion chopped into 1/2" pieces
- 2 talks celery chopped into 1/2" pieces
- 2 carrots chopped into 1/2" pieces
- ½ bulb fennel chopped into 1/2" pieces, reserve a few fronds for garnish.
- 1 Sweet Bell Pepper chopped into 1/2" pieces
- 1 bunch scallions thinly sliced
- ½ - 1 jalapeno pepper* see note below diced (depends on how hot you like it)
- 3 large cloves garlic minced
- 15 ounce can diced tomatoes
- scant ½ teaspoon ground allspice
- ⅓ cup fresh parsley chopped
- 5-6 prigs fresh thyme tied with a kitchen string
- 2 bay leaves
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 24 ounces clam juice
- 2 cups water
- 2 limes
- 1 pound conch
- 1 medium red or white potato not russet, peeled and chopped into 1/2" pieces
- ¼ cup white wine
- ½ teaspoon Nam Pla or fish sauce
- hot sauce to taste
Instructions
FOR THE CHOWDER:
- Set a large stock pot or dutch oven over medium high heat. Add the bacon and stir until the bacon renders its fat and crisps. Transfer the bacon to a dish lined with paper towels to soak up excess grease. Set aside.
- Add the onion, celery, carrots, fennel, bell pepper, scallions, jalapeno and to the pot and stir to combine. Sauté the vegetables until tender and the onions are slightly translucent. Add the garlic and cook for one minute until fragrant.
- Sprinkle the allspice over the vegetables, add the chopped parsley, bundle of fresh thyme, bay leaves, salt, pepper, tomatoes, clam juice, water and the juice of one lime.
- Bring to a boil, then reduce the heat to a simmer. Cover the pot with the lid slightly askew so some steam can escape. Simmer for 20 minutes.
PREPARE THE CONCH:
- While the chowder simmers, prepare the conch. Use a meat mallet to pound the conch fillets to about 1/4" thick. Dice the conch into 1/2" pieces and set aside.
- When the chowder has simmered, stir in the diced conch and the potatoes along with 1/4 cup of wine. Return the heat to a simmer and cook for 25 minutes, stirring occasionally.
- Remove the chowder from the heat and stir in the juice from the second lime and fish sauce. Garnish with additional chopped parsley and the crisped bacon. Serve with oyster crackers or corn muffins.
Notes
- For jalapenos, if you're sensitive to heat, taste a small bit of the pepper before adding it to the soup. If it's really spicy for you, only use half. If it's on the mild side, you can use the entire pepper... Removing seeds and white membrane will also reduce the heat.
- If you have piment fort, the authentic West Indies scotch bonnet pepper, omit the jalapeno and use less than a quarter teaspoon to flavor the soup. You can always add more, but you can't take it away -- so err on the side of less.
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
23mg
(8%)
Sodium
1330mg
(55%)
Potassium
876mg
(25%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
4765IU
(95%)
Vitamin C
68mg
(76%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 1330mg | 55% |
| Potassium | 876mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 68mg | 76% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
48 reviews
Good
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