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Conch Chowder

Serves 4-8

This delicious and hearty chowder will feed 4 for lunch or 8 if served as a first course. Feel free to add a splash of Caribbean rum. If you don’t live in the tropics, look for frozen conch meat in Asian or Caribbean stores and thaw it before starting the recipe.


  • Conch Meat 1 lb, pounded thin and chopped
  • Garlic 3 cloves, minced
  • Olive Oil 2 Tbs
  • Sweet Potato 2, peeled and finely diced
  • Carrot 2, peeled and finely diced
  • Red Onion 1 medium, peeled and finely diced
  • Red Bell Pepper 1, finely diced
  • Green Bell Pepper 1, finely diced
  • White Wine ½ cup
  • Fresh Thyme leaves from 4 sprigs
  • Bay Leaf 1
  • Thai Fish Sauce 1 tsp
  • Crushed Tomatoes 1 x 28 oz can
  • Water 1 cup
  • Salt and Freshly Ground Black Pepper to taste
  • Heavy Cream ½ cup
  • Hot Sauce to taste

Cook It

  1. Sauté the conch, garlic and vegetables in the olive oil until the vegetables are fork tender.
  2. Deglaze the pan with the white wine. Add the thyme, bay leaf, fish sauce, tomatoes and water. Simmer for 20 minutes.
  3. Stir in the heavy cream and hot sauce. Season with salt and pepper.