Caribbean Style Conch Chowder
A taste of the Caribbean and Florida, this Conch chowder is the cornerstone of the tropics. A touch of scotch bonnet peppers adds a wonderful heat.
Ingredients
- 2 tbsp olive oil
- 1 large white onion chopped
- 2 stalks celery chopped
- 3 carrots chopped
- 1 large red bell pepper chopped
- 1 scotch bonnet chopped
- 4 cloves garlic chopped
- 5-6 sprigs fresh thyme removed from stem, finely chopped
- 1 tsp allspice ground
- 3 bay leaves
- 1 28 oz. can diced tomatoes
- 8 oz. clam juice
- 1 lemon, juiced approx. 2 tbsps
- 1 lbs conch meat cleaned. tenderized and minced
- 16 oz chicken stock
- 1 tbsp distilled white vinegar
- 1 small bunch parsley chopped, approx. 1/4 cup
- 1/4 cup green onion chopped
- salt to taste
- black pepper to taste
Instructions
- In a 6 quart stock pot over medium high heat the olive oil. Add the onion, bell pepper, celery, carrots, and scotch bonnets. Sauté until soft add garlic, thyme, allspice, and bay leaves. stir to incorporate and continue to sauté until fragrant.
- Add tomatoes, chicken stock, clam juice and bring to a boil. add the conch meat, stir and reduce to a simmer cook for 35 minutes uncovered.
- Add lemon juice, vinegar, parsley, green onions and season with salt and pepper. simmer for another 5 minutes. serve soup hot.
Notes
Optional:
Add a dashes of pepper sherry right before serving as a finishing sauce.
Nutrition
Serving: 1.5cupCalories: 141kcalCarbohydrates: 17gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 6mgSodium: 354mgPotassium: 412mgFiber: 3gSugar: 7gVitamin A: 6999IUVitamin C: 61mgCalcium: 58mgIron: 1mg
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