Best 5 Aromatic Bahamian Conch Chowder Recipes

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Journey to the vibrant shores of The Bahamas, where flavors dance in harmony to create the delectable Aromatic Bahamian Conch Chowder. This tantalizing seafood symphony is a culinary masterpiece, a fusion of fresh conch, aromatic vegetables, and a symphony of spices that will transport your taste buds to paradise. Dive into the depths of this flavorful odyssey, where each spoonful unveils a treasure trove of culinary wonders. Discover the secrets behind this beloved Bahamian dish, from the perfect balance of herbs and seasonings to the succulent tenderness of the conch. Embark on a culinary adventure with our diverse collection of recipes, each offering a unique twist on this classic chowder. Whether you prefer a traditional approach or a modern interpretation, we have the perfect recipe to satisfy your cravings. So, let the rhythm of Bahamian cuisine guide you as you embark on this delectable journey, where every bite tells a story of culture, heritage, and culinary passion.

Let's cook with our recipes!

AROMATIC BAHAMIAN CONCH CHOWDER



Aromatic Bahamian Conch Chowder image

According to The Florida Keys Cookbook, where I found this recipe, the Bahamians held the conch in mystical regard, believing its consumption enhanced male potency. They brought the recipe with them when they immigrated to the Florida Keys.

Provided by FLKeysJen

Categories     Chowders

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 21

1 teaspoon olive oil
2 1/2 cups chopped sweet onions
1 large bell pepper, chopped (about 1 cup)
1 cup lean ham, diced
2 large garlic cloves, minced
2 (14 1/2 ounce) cans chopped tomatoes
1 (6 ounce) can tomato paste
1/2 cup tomato juice
1 cup hot water (I use broth)
1 bay leaf
1 tablespoon barbecue sauce
1 teaspoon marjoram
1/2 teaspoon sage
1/4 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 -2 lb tenderized ground conch
busha browne's spicy & hot pepper sherry wine or brandy

Steps:

  • Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
  • Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.

BAHAMIAN CONCH CHOWDER



Bahamian Conch Chowder image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 21

1/4-pound slab bacon, rind removed, diced
1/4 cup olive oil
6 cloves garlic, sliced
2 jalapeno, seeds and stems removed, minced
1 large Spanish onion, peeled and diced
4 celery stalks, cleaned and diced
1 large carrot, peeled and diced
1 bulb fennel, diced
1 yellow pepper, seeds and stem removed, diced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh basil
3 bay leaves
1 tablespoon crushed red pepper
4 cups peeled plum tomatoes, thoroughly crushed
2 cups tomato sauce
10 cups shellfish or chicken stock
2 1/2 pounds cleaned and ground conch meat
10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
Hot red pepper sauce

Steps:

  • In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
  • Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.

CARIBBEAN CONCH CHOWDER



Caribbean Conch Chowder image

Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com.

Provided by Busters friend

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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.

CONCH CHOWDER



Conch Chowder image

I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)

Provided by ellie_

Categories     Chowders

Time 2h30m

Yield 4 quarts soup, 6-8 serving(s)

Number Of Ingredients 18

8 cups water
2 cups conch, pounded with a mallet to tenderize and chopped into small pieces (3/4 - 1 pound, may substitute large shelled clams)
2 tablespoons shortening (Crisco) or 2 tablespoons bacon fat
2 cups onions, chopped
2 cups celery, chopped
1 cup green pepper, chopped
1 cup carrot, chopped
1 garlic clove, minced
3 quarts water
4 potatoes, peeled and diced (4 cups)
1 (10 ounce) can tomato puree
1 (6 ounce) can tomato paste
3 tablespoons fresh oregano, minced (or 1 tablespoon dried)
3 tablespoons fresh basil, minced (or 1 tablespoon dried)
2 bay leaves
hot pepper sauce
salt
pepper

Steps:

  • In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
  • In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
  • Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
  • Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.

BAHAMIAN CONCH CHOWDER



Bahamian Conch Chowder image

Conchs are quite popular in South Florida, as most there come from the Bahamas, were they are plentiful. If you cannot get frozen conchs, chopped clams may be substituted. If using chopped clams, add them at the last moment to keep them tender. The chowder is chunky, spicy, and robust with flavor - goes great with toasted bread rounds. Found recipe in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil (or canola oil)
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 red pepper, seeded and chopped
1 medium potato, peeled and chopped (Sweet Potato or Yucca is good)
1 teaspoon dried thyme (or 6 sprigs of fresh)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
3 bay leaves
1 (16 ounce) can chopped tomatoes
1 (16 ounce) can clam juice
2 cups cold water
1 lb conch, defrosted (chopped frozen,, or 16 oz chopped clams with liquid)
1 tablespoon red wine vinegar (or 1 tbsp malt)
6 sprigs parsley, chopped
4 scallions, minced
salt
cayenne pepper

Steps:

  • Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.
  • Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.
  • If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.
  • If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.

Nutrition Facts : Calories 185.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 29.5, Sodium 381.1, Carbohydrate 25, Fiber 3.9, Sugar 8, Protein 14.7

Tips:

  • Use fresh conch: Fresh conch has a sweeter, more delicate flavor than frozen conch. If you can't find fresh conch, you can use frozen conch, but be sure to thaw it completely before using.
  • Prepare the conch properly: Conch can be tough if it's not cooked properly. To tenderize the conch, boil it for 1 hour or until it's tender. You can also use a pressure cooker to cook the conch for 30 minutes.
  • Use a variety of vegetables: This recipe calls for celery, onion, and green bell pepper. You can also add other vegetables, such as carrots, potatoes, or corn.
  • Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a little bit of crunch.
  • Use a flavorful broth: The broth is the base of the chowder, so it's important to use a flavorful broth. You can use chicken broth, vegetable broth, or fish broth.
  • Season the chowder to taste: Add salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or cayenne pepper.
  • Serve the chowder with a side of bread or crackers: Chowder is a hearty soup that's perfect for a cold day. Serve it with a side of bread or crackers for a complete meal.

Conclusion:

Bahamian conch chowder is a delicious and hearty soup that's perfect for a cold day. It's made with fresh conch, vegetables, and a flavorful broth. The chowder is easy to make and can be tailored to your own taste. So next time you're looking for a warm and comforting soup, give Bahamian conch chowder a try.

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