Best 4 Bahamian Conch Chowder Recipes
Feast your taste buds on the delectable Bahamian conch chowder, a Caribbean culinary treasure that harmoniously blends the flavors of the sea and land. This hearty and flavorsome soup is a symphony of fresh conch, aromatic vegetables, and a rich, flavorful broth. Conch, a type of large sea snail, takes center stage, offering a tender and slightly chewy texture. Dive into the depths of this chowder and discover a world of bold flavors, from the sweetness of bell peppers and carrots to the savory notes of onions and celery. The broth, infused with the essence of the conch and a medley of herbs and spices, forms the delectable foundation of this Bahamian delight. And the pièce de résistance? A hint of fiery habanero peppers that adds a touch of heat, tantalizing your palate with each spoonful. Indulge in the authentic Bahamian conch chowder, where the flavors of the sea and land converge in perfect harmony.
This article presents a collection of carefully curated recipes that cater to diverse preferences and skill levels. Dive into the classic Bahamian conch chowder recipe, a culinary journey that captures the essence of this iconic dish. For those seeking a vegetarian alternative, the vegetarian conch chowder recipe offers a delightful symphony of flavors without compromising on taste. And for the adventurous souls, the spicy conch chowder recipe promises an explosion of heat and bold flavors that will set your taste buds ablaze.
Embark on a culinary adventure and explore the vibrant world of Bahamian conch chowder. Let the delectable flavors transport you to the shores of the Bahamas, where the sea and land harmoniously intertwine.
BAHAMIAN CONCH CHOWDER
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.
BAHAMIAN CONCH CHOWDER
Steps:
- In a large saucepan , medium heat, saute' the onion, celery, carrots, red or green pepper, potato, thyme, red pepper flakes, allspice, garlic, and bay leaves for 5 minutes or more in olive oil until they begin to soften. Add the tomatoes, clam juice, and broth. Heat to boiling, then reduce to simmer. Add conch and simmer for 35 minutes, uncovered. Add vinegar, parsley, scallions, salt, and pepper. Simmer for 5 minutes.
AROMATIC BAHAMIAN CONCH CHOWDER
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
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 WHITE CONCH CHOWDER RECIPE - (3.6/5)
Provided by Moxey2009
Number Of Ingredients 15
Steps:
- Crank conch through the medium cutter of a meat grinder. Alternately, cut conch into chunks and then pulse it in a food processor until it's cut into small pieces. Put conch into a bowl and stir in the lime juice and 1/2 teaspoon salt. Set aside to marinate. Saute bacon and add onions, garlic, potatoes, and carrots. Add the conch and stir-fry a few minutes. Add water and bouillon. Simmer one hour or pressure cook 15 minutes. Add salt and black pepper to taste, parsley, and wine. Add milk before serving.
Tips:
- Use fresh conch: Fresh conch has a sweeter, more delicate flavor than frozen conch. If you can, try to find fresh conch at a local fish market.
- Clean the conch properly: Conch can be gritty, so it's important to clean it properly before cooking. To clean conch, remove the meat from the shell and cut it into small pieces. Then, soak the conch in cold water for at least 30 minutes. Drain the water and rinse the conch thoroughly.
- Use a variety of vegetables: Bahamian conch chowder is typically made with a variety of vegetables, such as onions, celery, carrots, and potatoes. You can also add other vegetables, such as bell peppers, corn, or okra.
- Use a flavorful broth: The broth is an important part of conch chowder, so make sure to use a flavorful broth. You can use a store-bought broth or make your own broth by simmering conch bones or shells in water.
- Add some spice: Conch chowder is typically seasoned with a variety of spices, such as thyme, oregano, and paprika. You can also add other spices, such as cayenne pepper or hot sauce, to taste.
- Serve with a side of bread or crackers: Conch chowder is often served with a side of bread or crackers. This helps to soak up the delicious broth.
Conclusion:
Bahamian conch chowder is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new soup recipe, give Bahamian conch chowder a try. You won't be disappointed!
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