Conch Chowder

Name: Conch Chowder
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Bahamian
Ingredients: 500g conch meat, diced; 2 tbsp vegetable oil; 1 onion, diced; 2 celery stalks, diced; 2 carrots, diced; 2 potatoes, cubed; 2 tomatoes, diced; 2 tbsp tomato paste; 4 cups fish stock; 1 tsp thyme; 1 bay leaf; Salt and pepper to taste; 1 lime, juiced

Conch Chowder (konk CHOW-dur)

Creamy Conch Soup

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 280 kcal

A thick, hearty chowder loaded with tender conch, potatoes, carrots, and tomatoes in a savory broth.

Nutrition & Info

Protein 22.0g

Carbs 30.0g

Fat 8.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

large pot meat mallet cutting board

Presentation Guide

Vessel: deep soup bowl

Garnishes: lime wedge, fresh parsley

Accompaniments: johnny cake, saltine crackers

Ingredients

500g conch meat, diced
2 tbsp vegetable oil
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 potatoes, cubed
2 tomatoes, diced
2 tbsp tomato paste
4 cups fish stock
1 tsp thyme
1 bay leaf
Salt and pepper to taste
1 lime, juiced

Instructions

1
Tenderize conch by pounding with a meat mallet. Dice into small pieces.
2
Heat oil in a large pot. Saute onion, celery, and carrots until softened, about 5 minutes.
3
Add tomato paste and cook 1 minute.
4
Add potatoes, tomatoes, fish stock, thyme, and bay leaf. Bring to a boil.
5
Add conch. Reduce heat and simmer 45 minutes until conch is tender.
6
Season with salt, pepper, and lime juice. Remove bay leaf before serving.

💡

Did You Know?

Conch chowder vendors at Potter's Cay Dock in Nassau compete fiercely for the title of best chowder on the island.

Chef's Notes

Equipment Tips

large pot
meat mallet
cutting board

Garnishing

lime wedge, fresh parsley

Accompaniments

johnny cake, saltine crackers

The Story Behind Conch Chowder

Conch chowder draws from both Bahamian conch traditions and New England chowder influence brought by American settlers and tourists. The tomato-based version is distinctly Bahamian, differing from the cream-based American style.

On the Calendar: A year-round comfort food, especially popular during cooler winter months.

Legacy: Conch chowder showcases the versatility of the queen conch, the Bahamas' most treasured marine resource.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: 19th century

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