Best Caribbean Conch Chowder Recipes

Caribbean Conch Chowder image

Provided by Busters friend

Categories Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 lb conch, trimmed, tenderized
3 tablespoons lime juice, strained
5 tablespoons tomato paste
4 slices bacon, chopped
3 tablespoons oil
1 onion, finely chopped
3 celery ribs, finely chopped
4 garlic cloves, minced
1 green bell pepper, seeded, finely chopped
1 chili pepper, seeded, finely chopped (goat, scotch bonnet, habanero)
4 tomatoes, seeded, chopped
1/4 cup rum
1 lb potato, peeled, diced
1 bay leaf
1 teaspoon thyme, dried
1 teaspoon Tabasco sauce
salt, to taste
pepper, to taste
1/4 cup cilantro, chopped fresh

Steps:

Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.
Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.
Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.

Aromatic Bahamian Conch Chowder image

Provided by FLKeysJen

Categories Chowders

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 21

1 teaspoon olive oil
2 1/2 cups chopped sweet onions
1 large bell pepper, chopped (about 1 cup)
1 cup lean ham, diced
2 large garlic cloves, minced
2 (14 1/2 ounce) cans chopped tomatoes
1 (6 ounce) can tomato paste
1/2 cup tomato juice
1 cup hot water (I use broth)
1 bay leaf
1 tablespoon barbecue sauce
1 teaspoon marjoram
1/2 teaspoon sage
1/4 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 -2 lb tenderized ground conch
busha browne's spicy & hot pepper sherry wine or brandy

Steps:

Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.

Bahamian Conch Chowder image

Provided by Virginia Cherry Blo

Categories Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil (or canola oil)
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 red pepper, seeded and chopped
1 medium potato, peeled and chopped (Sweet Potato or Yucca is good)
1 teaspoon dried thyme (or 6 sprigs of fresh)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
3 bay leaves
1 (16 ounce) can chopped tomatoes
1 (16 ounce) can clam juice
2 cups cold water
1 lb conch, defrosted (chopped frozen,, or 16 oz chopped clams with liquid)
1 tablespoon red wine vinegar (or 1 tbsp malt)
6 sprigs parsley, chopped
4 scallions, minced
salt
cayenne pepper

Steps:

Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.
Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.
If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.
If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.

Nutrition Facts : Calories 185.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 29.5, Sodium 381.1, Carbohydrate 25, Fiber 3.9, Sugar 8, Protein 14.7

Bahamian Conch Chowder image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 21

1/4-pound slab bacon, rind removed, diced
1/4 cup olive oil
6 cloves garlic, sliced
2 jalapeno, seeds and stems removed, minced
1 large Spanish onion, peeled and diced
4 celery stalks, cleaned and diced
1 large carrot, peeled and diced
1 bulb fennel, 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
4 cups peeled plum tomatoes, thoroughly crushed
2 cups tomato sauce
10 cups shellfish or chicken stock
2 1/2 pounds cleaned and ground conch meat
10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
Hot red pepper sauce

Steps:

In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.