Bahamas Conch chowder
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.
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
Serving: 1gCalories: 511kcalCarbohydrates: 23gProtein: 33gSaturated Fat: 20gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 8.4gCholesterol: 174mgFiber: 2.1gSugar: 5.6g