Caribbean Conch Chowder with Conch Fritters Recipe

Name: Caribbean Conch Chowder with Conch Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, diced; 4 whole allspice berries; 2 bay leaves; 1 sprig fresh thyme; 1 1/2 cups chopped yellow onions; 1/2 cup chopped celery; 1/2 cup chopped carrots; 1/2 cup chopped green bell peppers; 1 Scotch bonnet (habanero) pepper, stemmed, seeded, and minced, or to taste; 2 teaspoons chopped fresh garlic; 4 cups seeded and chopped fresh tomatoes, with their juices; 6 cups shellfish stock or clam juice; 1 1/2 pounds new potatoes, quartered; 2 pounds cleaned and diced conch meat; 2 tablespoons fresh lime juice; 1/4 cup chopped parsley leaves; Caribbean Conch Fritters, recipe follows; 2 teaspoons canola or vegetable oil; 1/4 cup finely chopped white onions; 2 tablespoons finely chopped red bell peppers; 1 teaspoon minced garlic; 1 teaspoon minced jalapeno peppers; 1/2 teaspoon Essence, plus more for seasoning, recipe follows; 2 cups steamed or par-boiled and finely diced conch meat (about 1 pound); 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg, beaten; 1 cup whole milk; Dash hot red pepper sauce

Servings: persons

3 slices bacon, diced
4 whole allspice berries
2 bay leaves
1 sprig fresh thyme
1 1/2 cups chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green bell peppers
1 Scotch bonnet (habanero) pepper, stemmed, seeded, and minced, or to taste
2 teaspoons chopped fresh garlic
4 cups seeded and chopped fresh tomatoes, with their juices
6 cups shellfish stock or clam juice
1 1/2 pounds new potatoes, quartered
2 pounds cleaned and diced conch meat
2 tablespoons fresh lime juice
1/4 cup chopped parsley leaves
Caribbean Conch Fritters, recipe follows
2 teaspoons canola or vegetable oil
1/4 cup finely chopped white onions
2 tablespoons finely chopped red bell peppers
1 teaspoon minced garlic
1 teaspoon minced jalapeno peppers
1/2 teaspoon Essence, plus more for seasoning, recipe follows
2 cups steamed or par-boiled and finely diced conch meat (about 1 pound)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, beaten
1 cup whole milk
Dash hot red pepper sauce
1 tablespoon chopped parsley leaves
Vegetable oil, for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
["In a large pot, cook the bacon over medium heat until browned and the fat is rendered, about 5 minutes.", "Remove with a slotted spoon.", "In the center of a 6-inch square piece of cheesecloth, place the allspice, bay leaves, and thyme.", "Draw up the sides to form a pouch and tie with kitchen twine to form a bouquet garni.", "To the fat in the pan, add the onions, celery, carrots, and bell peppers and cook over medium-high heat, stirring, until soft, about 4 minutes.", "Add the hot pepper and garlic and cook, stirring, for 30 seconds.", "Add the tomatoes and cook, stirring, for 2 minutes.", "Add the stock and potatoes and bring to a boil.", "Add the bouquet garni, reduce the heat, and simmer, stirring occasionally, for 25 minutes.", "Add the conch and cook until the meat is tender, about 20 minutes.", "Remove from the heat and discard the bouquet garni.", "Add the lime juice and parsley, stir to combine, and adjust the seasoning to taste.", "Ladle into soup bowls with several fritters served in each bowl.", "Serve hot.", "In a saute pan or large skillet, heat the oil over medium-high heat.", "Add the onions, bell peppers, garlic, peppers, and Essence and cook, stirring, for 2 minutes.", "Add the conch and cook, stirring, for 2 minutes.", "Remove from the heat and cool.", "Into a large bowl, sift together the flour, baking powder, and salt.", "Add the egg, milk, and pepper sauce and mix to make a thick batter.", "Stir in the parsley and the cooled conch mixture.", "In a large deep saute pan or cast iron skillet, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.", "Drop the batter, a heaping tablespoon at a time, into the oil and cook, turning once, until golden brown, 3 to 4 minutes.", "Remove with a slotted spoon and drain on paper towels.", "Season with Essence and serve hot.", "Yield: about 3 1/2 dozen", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1789

kcal

Calories

138

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 40 ingredients. The key ingredients include: 3 slices bacon, diced, 4 whole allspice berries, 2 bay leaves, 1 sprig fresh thyme, and more.

Yes, Caribbean Conch Chowder with Conch Fritters falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Conch Chowder with Conch Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions