Experiencing the authentic flavors of the Caribbean with this delicious conch chowder recipe will relieve you of any cold during the winter. This Bahamas soup is a one-pot dish prepared with conch, vegetables, and seasoning for a hearty taste.
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Learn how to make this savory dish step-by-step and impress your friends and family with your culinary skills.
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How to Cook Bahamian Conch Chowder
Ingredients
- 1 tbsp thyme
- ½ cup olive oil
- 1 tbsp paprika
- 3 Big Tomatoes
- 1 tbsp coriander
- 1 onion, chopped
- 1 lb bacon, cubed
- ½ tbsp Bay leaves
- 1 tbsp black pepper
- 1 vegetable bouillon
- 2 big carrots, chopped
- Garlic clove, minced
- 1 lb conch meat, cubed
- 4 spring thyme, chopped
- 4 stalks celery, chopped
- ¼ Cup Parsley, chopped
- 1 Red bell pepper, diced
- 1 green bell pepper, diced
- 3 scotch bonnets, minced
- 1 cup toasted coconut flakes
- 3 tbsp fresh processed conch
- 7 Spring green onion, chopped
Instructions
- Saute the onion and add celery, garlic, and bell green peppers in a large pot
- Add a teaspoon of seasoning, ground spice, paprika, and ginger powder
- Add the chopped tomatoes. You can use tomato paste too
- Sprinkle in the thyme, stalks celery and stir
- Pour in the chopped potatoes and carrots and 1 tablespoon of parsley
- Add the conch processed in a food processor. Stir the conch chowder and allow it to boil for 15 minutes. Add a cup of water or chicken broth if the sauce is too thick. Continue to cook for 10 minutes on medium-high heat
- Season to taste. Add the vegetable bouillon and scotch bonnets.
- Cover the pot and allow the conch chowder to cook for 5 minutes on low heat
- Serve with bread or freshly baked rolls.
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Tips for Cooking Best Conch Chowder
- You can use tomato paste in place of fresh tomatoes or use both.
- You can use dry powdered pepper and paprika in place of fresh scotch bonnet pepper. However, the fresh. pepper gives it a spicy feel in cold weather!
- You can eat Bahamian conch chowder with any type of bread.
- You can use coconut milk for the creamy recipe if you don’t have Half & Half crema.
- Always serve the sauce hot.
- You can add lime juice while processing the conch
- Besides, use fresh herbs for added taste
Video Source: Melda 242
Melda focuses on Bahamian recipes. She takes great pleasure in imparting her knowledge and assisting you on this flavorful ride. Expect new videos every week, filled with delicious recipes and cooking tips.
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Bahamas Conch chowder
Equipment
Ingredients
- 1 tbsp thyme
- ½ cup olive oil
- 1 tbsp paprika
- 3 Big Tomatoes
- 1 tbsp coriander
- 1 onion chopped
- 1 lb bacon cubed
- ½ tbsp Bay leaves
- 1 tbsp black pepper
- 1 vegetable bouillon
- 2 big carrots chopped
- Garlic clove minced
- 1 lb conch meat cubed
- 4 spring thyme chopped
- 4 stalks celery chopped
- ¼ Cup Parsley chopped
- 1 Red bell pepper diced
- 1 green bell pepper diced
- 3 scotch bonnets minced
- 1 cup toasted coconut flakes
- 3 tbsp fresh processed conch
- 7 Spring green onion chopped
Instructions
- Saute the onion and add celery, garlic, and bell green peppers in a large pot
- Add a teaspoon of seasoning, ground spice, paprika, and ginger powder
- Add the chopped tomatoes. You can use tomato paste too
- Sprinkle in the thyme, stalks celery and stir
- Pour in the chopped potatoes and carrots and 1 tablespoon of parsley
- Add the conch processed in a food processor. Stir the conch chowder and allow it to boil for 15 minutes. Add a cup of water or chicken broth if the sauce is too thick. Continue to cook for 10 minutes on medium-high heat
- Season to taste. Add the vegetable bouillon and scotch bonnets.
- Cover the pot and allow the conch chowder to cook for 5 minutes on low heat
- Serve with bread or freshly baked rolls.
Video
Nutrition
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