Chipotle Conch Chowder Recipe

Name: Chipotle Conch Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Pancetta finely diced; 2 Well cleaned leeks or shallots thinly sliced; 2 Carrots cleaned and diced; 2 Celery stalks cleaned and diced; 1 Red pepper cleaned and diced; 1 Jalepeno cleaned and diced without seeds or membranes; 1 Chipotle pepper diced with 2 tablespoons of sauce or to taste; 1 Box Pomi chopped tomatoes; 4 cups Clam juice; 1 Bay leaf; 3 sprigs Thyme; 1 pound Conch; 1 teaspoon Chopped garlic; Salt and pepper; 1/4 cup Chopped parsley; 1/4 cup Chopped cilantro; Zest of 1/2 lemon; 16 Small new potatoes cut into 1/4 inch pices

Servings: persons

8 ounces Pancetta finely diced
2 Well cleaned leeks or shallots thinly sliced
2 Carrots cleaned and diced
2 Celery stalks cleaned and diced
1 Red pepper cleaned and diced
1 Jalepeno cleaned and diced without seeds or membranes
1 Chipotle pepper diced with 2 tablespoons of sauce or to taste
1 Box Pomi chopped tomatoes
4 cups Clam juice
1 Bay leaf
3 sprigs Thyme
1 pound Conch
1 teaspoon Chopped garlic
Salt and pepper
1/4 cup Chopped parsley
1/4 cup Chopped cilantro
Zest of 1/2 lemon
16 Small new potatoes cut into 1/4 inch pices

1
Put the pancetta in the soup pot over medium heat. I keep it in the center to render a bit. Add the veggies except the potatoes around the edges. Be sure they are cut into about the same size pieces.
2
Pulse the conch in the food processor to 1/4 inch or smaller pieces.
3
Stir the pancetta around with the veggies for about ten minutes. You do not want any of it to brown. If your pancetta does not throw off enough fat to keep the veggies moist, add a table spoon of good olive oil. Add the chopped tomatoes and the potatoes, then the herbs. Give a good stir.
4
After about 5 minutes, add the clam juice, and simmer for about 1/2 hour.
5
Add the conch and simmer another 1/2 hour. If it is too thick, add some water. If too thin, add a bit of flour mixed with red wine so there are no lumps.
6
Season with salt and pepper and add the parsley and cilantro and lemon zest. Serve!

248

kcal

Calories

Carbs

Protein

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 8 ounces Pancetta finely diced, 2 Well cleaned leeks or shallots thinly sliced, 2 Carrots cleaned and diced, 2 Celery stalks cleaned and diced, and more.

Yes, Chipotle Conch Chowder 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!

Chipotle Conch Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions