Norman's Creamy Conch Chowder with Saffron and Toas

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Norman's Creamy Conch Chowder with Saffron and Toasted Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions