Conch Chowder Recipe

Name: Conch Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 14 lb thick slab bacon, rind removed, diced; ¼ cup olive oil; 6 garlic cloves, sliced; 2 jalapenos, seeds and stems removed, minced; 1 large Spanish onion, peeled and diced; 4 celery ribs, cleaned and diced; 1 large carrot, peeled and diced; 1 fennel bulb, diced; 1 yellow pepper, seeds and stem removed, diced; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh oregano; 2 tablespoons chopped fresh marjoram; 2 tablespoons chopped fresh basil; 3 bay leaves; 1 tablespoon crushed red pepper flakes; 4 cups peeled plum tomatoes, thoroughly crushed; 2 cups tomato sauce; 10 cups shellfish stock or 10 cups chicken stock; 2 12 lbs cleaned and ground conch; 10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved; hot red pepper sauce

Servings: persons

14 lb thick slab bacon, rind removed, diced
¼ cup olive oil
6 garlic cloves, sliced
2 jalapenos, seeds and stems removed, minced
1 large Spanish onion, peeled and diced
4 celery ribs, cleaned and diced
1 large carrot, peeled and diced
1 fennel bulb, diced
1 yellow pepper, seeds and stem removed, diced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh basil
3 bay leaves
1 tablespoon crushed red pepper flakes
4 cups peeled plum tomatoes, thoroughly crushed
2 cups tomato sauce
10 cups shellfish stock or 10 cups chicken stock
2 12 lbs cleaned and ground conch
10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
hot red pepper sauce

1
In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat.
2
When bacon is almost cooked, add garlic and jalapenos; cook for 30 seconds.
3
Raise the heat to med-high and add the onions, celery, carrots, fennel, and bell peppers.
4
Add herbs, bay leaves, and crushed red pepper.
5
Add the crushed tomatoes and tomato sauce.
6
Bring to a simmer and reduce heat.
7
Add the stock.
8
Stir in the conch and potatoes and simmer for 10 minutes.

No nutrition data on file — estimate from the ingredient list.

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 21 ingredients. The key ingredients include: 14 lb thick slab bacon, rind removed, diced, ¼ cup olive oil, 6 garlic cloves, sliced, 2 jalapenos, seeds and stems removed, minced, 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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