Conch Chowder Recipe

Name: Conch Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 2 cups conch, pounded with a mallet to tenderize and chopped into small pieces (3/4 - 1 pound, may substitute large shelled clams); 2 tablespoons shortening (Crisco) or 2 tablespoons bacon fat; 2 cups onions, chopped; 2 cups celery, chopped; 1 cup green pepper, chopped; 1 cup carrot, chopped; 1 garlic clove, minced; 3 quarts water; 4 potatoes, peeled and diced (4 cups); 1 (10 ounce) can tomato puree; 1 (6 ounce) can tomato paste; 3 tablespoons fresh oregano, minced (or 1 tablespoon dried); 3 tablespoons fresh basil, minced (or 1 tablespoon dried); 2 bay leaves; hot pepper sauce; salt; pepper

Servings: persons

8 cups water
2 cups conch, pounded with a mallet to tenderize and chopped into small pieces (3/4 - 1 pound, may substitute large shelled clams)
2 tablespoons shortening (Crisco) or 2 tablespoons bacon fat
2 cups onions, chopped
2 cups celery, chopped
1 cup green pepper, chopped
1 cup carrot, chopped
1 garlic clove, minced
3 quarts water
4 potatoes, peeled and diced (4 cups)
1 (10 ounce) can tomato puree
1 (6 ounce) can tomato paste
3 tablespoons fresh oregano, minced (or 1 tablespoon dried)
3 tablespoons fresh basil, minced (or 1 tablespoon dried)
2 bay leaves
hot pepper sauce
salt
pepper

1
In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
2
In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
3
Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
4
Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.

307

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 18 ingredients. The key ingredients include: 8 cups water, 2 cups conch, pounded with a mallet to tenderize and chopped into small pieces (3/4 - 1 pound, may substitute large shelled clams), 2 tablespoons shortening (Crisco) or 2 tablespoons bacon fat, 2 cups onions, 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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