Best Key West Conch Chowder Recipes

KEY WEST CONCH CHOWDER #1 Recipe image

Provided by á-32773

Number Of Ingredients 22

For some additional heat and Spice, try the following:
•4 large diced tomatoes
•1 medium diced onion
•6 small minced green onions
•2 cloves of fresh minced garlic
•2 stalks diced celery
•2 large diced carrots
•1 chopped red bell pepper
•1 medium diced potato
•6-8 sprigs of chopped parsley
•4 sprigs fresh thyme
•1/4-1/2 teaspoon of ground allspice
•3 bay leaves
•1 (16-ounce) can clam juice
•2 T. fresh lemon juice (or to flavor)
•2 cups cold water
•1 pound cleaned and chopped conch meat
•3 slices of crisp bacon
•1/4 cup of white wine
•Juice of 1 fresh lime
•salt and pepper to taste
1/4 teaspoon crushed red chili flakes, or Cayenne pepper to taste, 1 jalapeno or habanero pepper, seeded and diced!

Steps:

•In a large pot or stock pot, cook the bacon over medium heat until browned approximately 5 minutes. •Remove the bacon and leave the grease. •Using a piece of cheesecloth, capture the allspice, bay leaves, and thyme. Tie cheesecloth closed with string. •Add the onions, celery, carrots, potatoes, parsley, and bell peppers and cook over medium-high heat until soft, 4-5 minutes. (stirring occasionally) •Now add the hot pepper and garlic and cook for about a minute. •Pour in the diced tomatoes and cook for 2 minutes while stirring. •Add the clam juice, the water, the potatoes and bring to a boil. •Put in the cheesecloth with spices, reduce the heat, and simmer, stirring occasionally, for 25 to 30 minutes. •Combine the conch with the other ingredients and cook until the meat is tender, about another 20 to 25 minutes minutes. •Remove pot from the heat and discard the cheesecloth with spices. •Add the lime juice and parsley, stir to combine, and adjust the seasoning to taste.

KEY WEST CONCH CHOWDER #2 Recipe image

Provided by á-32773

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:

1. 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. 2. 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.