Best 3 Creamy Cracked Conch Chowder With Saffron Coconut And Oranges Recipes

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NORMAN'S CREAMY CONCH CHOWDER WITH SAFFRON AND TOASTED COCONUT

Norman's Creamy Conch Chowder with Saffron and Toasted Coconut image

Provided by Food Network

Categories main-dish

Time 55m

Number Of Ingredients 26

Ingredients

1/4 pound bacon, diced
1/2 cup olive oil
2 jalapenos, seeded and diced
1 large yellow onion, diced
1/2 bunch celery, diced
1 green pepper, diced
1 yellow pepper diced
2 banana peppers, diced
1 tablespoon crushed red pepper
10 small, new potatoes, diced
1 quart peeled plum tomatoes, crushed
1 quart tomato puree
3 bay leaves
1 bunch fresh thyme
1 bunch fresh oregano
1 bunch fresh marjoram
1 bunch fresh basil
2 quarts fish stock
2 cups clam juice
1 quart heavy cream
2 1/2 pounds cleaned and ground conch meat
2 pinches of saffron
Salt and pepper
1 cup toasted coconut
2 tablespoons chopped chives
Tabasco sauce

Steps:

In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.

BAHAMIAN CONCH CHOWDER

Bahamian Conch Chowder image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 21

Ingredients

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.

COCONUT CONCH CHOWDER

Coconut Conch Chowder image

A creamy chowder that came about on Super Bowl Sunday when I was digging in the freezer for chicken wings and came upon a pound of frozen conch. Very colorful. I used a mango pepper sauce.

Provided by Doug Matthews

Categories Soups, Stews and Chili Recipes Chowders

Time 1h5m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound conch meat
¼ cup margarine, divided
2 green onions, chopped
1 carrot, diced
1 stalk celery, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
½ cup fresh corn kernels
2 tablespoons all-purpose flour
1 quart half-and-half
1 (14 ounce) can unsweetened coconut milk
2 cups fish stock
1 ½ tablespoons grated fresh ginger root
salt and pepper to taste
1 ½ teaspoons hot sauce
1 bunch fresh cilantro, chopped

Steps:

Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.
Melt 2 tablespoons margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes.
Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.

Nutrition Facts : Calories 430.1 calories, Carbohydrate 20 g, Cholesterol 81.4 mg, Fat 30.7 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 19 g, Sodium 473.8 mg, Sugar 2.3 g

Tips:

To make sure your cupcakes are perfectly cooked, insert a toothpick into the center of one. If it comes out clean, they're done. If there's still batter attached, bake for a few more minutes.
Let the cupcakes cool completely before filling and frosting them. This will help to prevent the frosting from melting.
For a neater filling, use a piping bag fitted with a small tip.
If you don't have a piping bag, you can fill the cupcakes using a spoon. Just be careful not to overfill them.
Refrigerate the cupcakes for at least 30 minutes before serving. This will help the frosting to set.

Conclusion:

These apple cheddar cupcakes with jalapeño-apple filling and vanilla buttercream frosting are a delicious and unique treat that is perfect for any occasion. The cupcakes are moist and fluffy, with a hint of cheddar cheese. The filling is sweet and spicy, with a burst of jalapeño flavor. And the frosting is creamy and smooth, with a hint of vanilla. These cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting dessert to make, give these apple cheddar cupcakes a try.