Recipes

Bahamian Conch Chowder

Tags: Food, Soup, Let's Dish
Bahamian Conch Chowder
  • Servings: 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • Olive Oil - 2 1/2 Tbsp
  • Conch Meat, chopped - 1 pound
  • Garlic, minced - 2 Tbsp
  • Onions, diced half inch - 1 1/2 cups
  • Carrots, diced half inch - 1/2 cup
  • Celery, diced half inch - 1/2 cup
  • Potatoes, diced 1 - 1/2 cups
  • Thyme, fresh - 2 tsp
  • Oregano, fresh - 1 tsp
  • Bay Leaves - 3
  • Allspice - 1/4 tsp
  • Cayenne Pepper - 1/4 tsp
  • Apple Cider Vinegar - 2 Tbsp
  • Homemade Chicken Stock - 5 cups
  • Clam juice - 2 cups
  • Tomatoes, diced 1 - 1/2 cups
  • Tomato paste - 6 oz
  • Salt and Pepper to taste

Directions

1. In a large stock pot heat the olive oil until very hot.

2. Add the conch meat; sear for 1 to 2 minutes. Then, add the garlic, onions, celery, carrots, and potatoes and saute for another 2 minutes.

3. Deglaze pot with apple cider vinegar and lower heat.

4. Add chicken stock, clam juice, tomatoes, tomato paste. Return to a boil while stirring to mix ingredients well; then reduce to simmer.

5. Let chowder simmer until potatoes are tender. (We like to let ours simmer for at least 35 minutes for flavors to mingle.)

6. Add salt and pepper to taste.

7. Serve hot with crackers.

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