Conch Chowder Recipe

Name: Conch Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 ounces slab bacon, chopped; 1 medium onion, chopped; 2 stalks celery, chopped; 1 carrot, chopped; 1/2 green pepper, seeded, deribbed and chopped; 1/2 red pepper, seeded, deribbed and chopped; 1/2 yellow pepper, seeded, deribbed and chopped; 1 poblano pepper, seeded, deribbed and chopped; 1/2 jalapeno pepper, seeded, deribbed and chopped; 4 small new potatoes, peeled, diced and placed in cold water to prevent discoloration; 1 1/2 cups canned tomato puree; 1 1/2 cups Italian canned whole tomatoes, drained and coarsely chopped; 1 1/2 cups fish stock; 2 1/2 cups clam juice; 1 pound cleaned and ground conch meat; to grind, thaw the meat and place in a food processor or blender and pulse (see note); Bouquet garni (1 sprig each thyme, oregano, marjoram, basil tied in a cheesecloth); 1 bay leaf; 1 teaspoon crushed red pepper flakes; Tabasco sauce to taste

Servings: persons

1 tablespoon olive oil
3 ounces slab bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1/2 green pepper, seeded, deribbed and chopped
1/2 red pepper, seeded, deribbed and chopped
1/2 yellow pepper, seeded, deribbed and chopped
1 poblano pepper, seeded, deribbed and chopped
1/2 jalapeno pepper, seeded, deribbed and chopped
4 small new potatoes, peeled, diced and placed in cold water to prevent discoloration
1 1/2 cups canned tomato puree
1 1/2 cups Italian canned whole tomatoes, drained and coarsely chopped
1 1/2 cups fish stock
2 1/2 cups clam juice
1 pound cleaned and ground conch meat; to grind, thaw the meat and place in a food processor or blender and pulse (see note)
Bouquet garni (1 sprig each thyme, oregano, marjoram, basil tied in a cheesecloth)
1 bay leaf
1 teaspoon crushed red pepper flakes
Tabasco sauce to taste

1
In a stockpot, heat the olive oil and render the bacon.
2
Add all ingredients up to (but not including) the potatoes.
3
Cook vegetables over medium-high heat for about 5 minutes, or until softened.
4
Add the potatoes, tomato puree and chopped tomatoes.
5
Reduce heat to very low.
6
Meanwhile, in a separate pot, heat fish stock and clam juice until simmering.
7
Add the ground conch, stirring vigorously so the conch doesn't clump up.
8
Bring to a boil, then strain the liquid into the other pot.
9
Set aside the conch.
10
Add bouquet garni, bay leaf and red pepper flakes and simmer the soup until the potatoes are cooked through, about 25 to 30 minutes.
11
Remove bouquet garni.
12
Add conch and Tabasco sauce to taste.

282

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 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 ounces slab bacon, chopped, 1 medium onion, chopped, 2 stalks celery, chopped, 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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