Conch Chowder
A hearty conch chowder with smoky pepperoni, fresh vegetables, and herbs, offering a rich, savory flavor perfect for seafood lovers and comforting meal enthusiasts.
Ingredients
- 1/2 pkg. thin sliced pepperoni ⓘ
- 1 lb. conch ⓘ
- 1/4 lb. popcorn shrimp ⓘ
- 5 medium potatoes, cubed ⓘ
- 1/2 cup okra, sliced ⓘ
- 5 cloves garlic
- 3 medium onions ⓘ
- 2 medium bell peppers, chopped ⓘ
- 2 (16 oz.) cans chopped tomatoes
- 1 large can tomato paste ⓘ
- 1 tsp. oregano ⓘ
- 1 tsp. basil ⓘ
- 2 Tbsp. fresh parsley, chopped ⓘ
- salt and pepper to taste ⓘ
Instructions
- In a small amount of olive oil, sauté garlic until soft but not brown; remove and set aside.
- Combine pepperoni, onions, bell peppers, tomatoes, tomato paste, oregano, basil, parsley, salt, pepper, and water in a large pot. Simmer for 1 hour.
- Use a food processor to break up tissue and chop conch into small pieces.
- Add conch, popcorn shrimp, potatoes, okra, and cooked garlic to the pot. Cook for another hour, or until the potatoes and conch are tender.
- Do not overcook to preserve the texture of the seafood.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the simmering pot. If conch is unavailable, you can substitute with scallops or shrimp for a similar seafood taste. Adjust the spices to your preference, adding more oregano or basil if desired. If you like a bit of heat, consider incorporating some diced jalapeños. This dish pairs beautifully with Maryland Crab Dip for a seafood-themed meal.
Serving Suggestions
Serve the conch chowder hot, garnished with additional chopped parsley for freshness. This hearty dish is excellent on its own but pairs wonderfully with crusty bread or a side salad. Consider offering a light green salad on the side, such as Julie's Caesar Salad, to complement the flavors. A dollop of sour cream can also add a creamy touch if desired.
Storage & Reheating
Store any leftover conch chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat, stirring occasionally, until heated through. If the chowder thickens, add a splash of water or broth to return it to your desired consistency. Avoid microwaving, as it may overcook the seafood.
Nutrition & Diet Analysis (per serving)
Each serving of Conch Chowder contains roughly 515 calories, with 29g protein, 99g carbohydrates, and 11g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (173% of the Daily Value), and calcium (142% of the Daily Value). Note that it is relatively high in sodium, at 703mg per serving (31% of the Daily Value).
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).
Frequently Asked Questions
Can I make this chowder ahead of time?
Yes, conch chowder can be made a day in advance. In fact, the flavors may deepen and improve overnight. Just be sure to let it cool completely before refrigerating, and reheat gently before serving. This makes it a convenient option for gatherings or meal prep.
What can I serve with conch chowder?
Conch chowder is quite filling, but it pairs nicely with a fresh salad or some crusty bread. For a complete meal, consider serving it alongside Mom Robertson's Tuna Casserole or a light seafood salad. Cornbread is another great option to soak up the delicious chowder.
How can I adjust the heat level of the chowder?
To control the heat, you can add diced jalapeños or a pinch of red pepper flakes during cooking. For a milder version, simply omit any spicy ingredients. Taste the chowder as it cooks, allowing you to adjust the seasoning to your liking without overpowering the seafood flavors.
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).