Conch Chowder Recipe

Name: Conch Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pancetta; 4 ounces pancetta, diced; 2 tablespoons olive oil; for the chowder; 1/4 cup olive oil; 4 tablespoons butter; 1 large onion, medium dice; 1 leek, cleaned andchopped; 2 stalks celery, chopped; 2 medium carrots, medium dice; 8 cups fish stock; 16 ounces conch meat; salt and pepper to taste; 2 tablespoons fresh parsley, chopped

Servings: persons

pancetta
4 ounces pancetta, diced
2 tablespoons olive oil
for the chowder
1/4 cup olive oil
4 tablespoons butter
1 large onion, medium dice
1 leek, cleaned andchopped
2 stalks celery, chopped
2 medium carrots, medium dice
8 cups fish stock
16 ounces conch meat
salt and pepper to taste
2 tablespoons fresh parsley, chopped

1
In a large stock pot, heat 2 of olive oil over medium high heat. Sautee the pancetta until nicely browned.
2
Drain the pancetta onto paper towel and set aside.
3
Turn the heat down to medium and add 1/4 cup of olive oil and butter. Add chopped vegetables and sweat until translucent. No need to brown the vegies. Add a teaspoon or two of salt while sweating.
4
When vegies are cooked through, add flour and stir to coat the vegies. Cook the roux to a very light brown to cook out the raw flavor of the flour. This should only take about 5 minutes, no more.
5
When roux is very lightly browned and thick, add the fish stock slowly, stirring all of the time.
6
Allow chowder to simmer until for 10-20 minutes. This is not a really thick chowder but it is also not thin like a vegetable soup.
7
A few minutes before service, add the conch and allow to cook in the heat of the chowder. Taste for salt and pepper and season according to your taste.
8
Garnish each bowl with diced pancetta and parsley. Enjoy a taste of the British West Indies with a cold Turks Head Lager (if you can find one).

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: pancetta, 4 ounces pancetta, diced, 2 tablespoons olive oil, for the chowder, and more.

Yes, 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.

Conch Chowder

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