Caribbean Conch Chowder
Ingredients
- 1 lb conch, trimmed, tenderized ⓘ
- 3 tablespoons lime juice, strained ⓘ
- 5 tablespoons tomato paste ⓘ
- 4 slices bacon, chopped ⓘ
- 3 tablespoons oil ⓘ
- 1 onion, finely chopped ⓘ
- 3 celery ribs, finely chopped ⓘ
- 4 garlic cloves, minced ⓘ
- 1 green bell pepper, seeded, finely chopped ⓘ
- 1 chili pepper, seeded, finely chopped (goat, scotch bonnet, habanero) ⓘ
- 4 tomatoes, seeded, chopped ⓘ
- 1/4 cup rum ⓘ
- 1 lb potato, peeled, diced ⓘ
- 1 bay leaf ⓘ
- 1 teaspoon thyme, dried ⓘ
- 1 teaspoon Tabasco sauce ⓘ
- salt, to taste ⓘ
- pepper, to taste ⓘ
- 1/4 cup cilantro, chopped fresh ⓘ
Instructions
- Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.
- Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.
- Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.
Nutrition & Diet Analysis (per serving)
957
kcal
48% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).