Norman's Creamy Conch Chowder with Saffron and Toasted Coconut Recipe

Name: Norman's Creamy Conch Chowder with Saffron and Toasted Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound bacon, diced; 1/2 cup olive oil; 2 jalapenos, seeded and diced; 1 large yellow onion, diced; 1/2 bunch celery, diced; 1 green pepper, diced; 1 yellow pepper diced; 2 banana peppers, diced; 1 tablespoon crushed red pepper; 10 small, new potatoes, diced; 1 quart peeled plum tomatoes, crushed; 1 quart tomato puree; 3 bay leaves; 1 bunch fresh thyme; 1 bunch fresh oregano; 1 bunch fresh marjoram; 1 bunch fresh basil; 2 quarts fish stock; 2 cups clam juice; 1 quart heavy cream; 2 1/2 pounds cleaned and ground conch meat; 2 pinches of saffron; Salt and pepper; 1 cup toasted coconut; 2 tablespoons chopped chives; Tabasco sauce

Servings: persons

1/4 pound bacon, diced
1/2 cup olive oil
2 jalapenos, seeded and diced
1 large yellow onion, diced
1/2 bunch celery, diced
1 green pepper, diced
1 yellow pepper diced
2 banana peppers, diced
1 tablespoon crushed red pepper
10 small, new potatoes, diced
1 quart peeled plum tomatoes, crushed
1 quart tomato puree
3 bay leaves
1 bunch fresh thyme
1 bunch fresh oregano
1 bunch fresh marjoram
1 bunch fresh basil
2 quarts fish stock
2 cups clam juice
1 quart heavy cream
2 1/2 pounds cleaned and ground conch meat
2 pinches of saffron
Salt and pepper
1 cup toasted coconut
2 tablespoons chopped chives
Tabasco sauce

1
In a large pot, render the bacon with olive oil.
2
When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers.
3
Add the crushed red pepper and season with salt and pepper.
4
Add the potatoes, tomatoes and tomato puree.
5
Reduce the heat and add the bay leaves.
6
Tie the fresh herbs in cheese cloth and add to the pot.
7
Whisk in the fish stock, clam juice, and cream.
8
Bring up to the boil and reduce to a simmer.
9
Cook for 15 to 20 minutes or until the potatoes are fork tender.
10
Whisk in conch and saffron.
11
Simmer for 2 to 3 minutes.
12
Season with salt and pepper.
13
Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.

773

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 26 ingredients. The key ingredients include: 1/4 pound bacon, diced, 1/2 cup olive oil, 2 jalapenos, seeded and diced, 1 large yellow onion, diced, and more.

Yes, Norman's Creamy Conch Chowder with Saffron and Toasted Coconut 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.

Norman's Creamy Conch Chowder with Saffron and Toasted Coconut

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