Indulge in the flavors of the sea with our enticing Key West Conch Chowder. This delectable soup, steeped in Caribbean traditions, tantalizes taste buds with its harmonious blend of fresh conch, aromatic vegetables, and a rich, flavorful broth. Whether you're a seasoned seafood enthusiast or new to the culinary delights of the ocean, our curated collection of recipes promises an unforgettable culinary journey. Dive into the authentic Conch Chowder experience with our classic recipe, capturing the essence of this timeless dish. For those seeking a hint of spice, our Spicy Conch Chowder adds a fiery kick, while the Conch Chowder with Coconut Milk offers a creamy, tropical twist. Vegetarians can revel in the flavors of our Conchless Chowder, a hearty and flavorful alternative. And for a unique culinary adventure, try our Caribbean Conch Chowder, an explosion of vibrant flavors inspired by the islands.
Check out the recipes below so you can choose the best recipe for yourself!
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.
FLORIDA KEYS CHOWDER
Initially, I was not going to post this recipe because I realize that everyone does not have access to Conch, BUT I have made this sea food chowder in many variations, with different kinds of sea food and it gets rave results every time. It is easy and fun to make!! You will need a food processor for this recipe, unless you like...
Provided by jannette dellanos-poland
Categories Chowders
Time 3h
Number Of Ingredients 20
Steps:
- 1. You will need a 6 qt pot. With your food processor mince the following one at a time: The onion, the garlic, the green pepper, the red pepper and the carrots. You can mince your carrots less than the other ingredients if you like chunks of carrots in your soup.
- 2. Over medium heat, add the olive oil to your pot. Add the onions, carrots, red pepper, green pepper and garlic. Saute the veggies for about 8 minutes.
- 3. Add the tomato sauce, and diced tomatoes to the veggies. Turn stove to Low medium heat.
- 4. In a measuring cup, add the tomato paste to the cold water. Mix until tomato paste is diluted. Add to veggies and tomatoes in pot.
- 5. While these are all simmering together, add the salt, pepper,oregano, garlic powder, sugar and cayenne pepper.
- 6. If you are using Conch, make sure it is thawed out. Place the conch in a zip lock bag and hammer away at it, making it about 1/4 inch thick or less. You want to flatten it so that it starts to tear about. Place Conch in food processor and pulse for about 6 seconds, you want to still have lumpy pieces of conch but most of it should be minced. I take 1/2 of my conch and mince it really fine and the other half I mince less.
- 7. Cut your Shrimp into 4 pieces sideways, to make small chunks of shrimp.
- 8. If you are using any other sea food, such as lobster, or any white fish, cut them into small bite size pieces.
- 9. Add the uncooked sea food of your choice to the soup. Most of the time, I make mine with Conch and Shrimp. When I add Lobster It adds a more fish taste to it, so keep in mind that the lobster and fish will be more fishy tasting, but Oh so Good!!
- 10. Turn your heat to simmer, let the soup simmer covered, for about 2 hours (mixing and tasting so that you may add more salt and pepper and garlic to your liking) until all of the veggies are cooked through. The sea food will cook fairly fast, but not to worry all of the ingredients in the soup will not make the seafood chewy.
- 11. 30 Minutes before serving time, take the lid off the pot and let the soup thicken up a bit.. Throw some soup cracker over the top of the soup bowls and enjoy!!
CONCH CHOWDER
Provided by David Edelstein
Categories dinner, soups and stews, main course
Time 50m
Yield Two quarts
Number Of Ingredients 20
Steps:
- In a stockpot, heat the olive oil and render the bacon. Add all ingredients up to (but not including) the potatoes. Cook vegetables over medium-high heat for about 5 minutes, or until softened. Add the potatoes, tomato purée and chopped tomatoes. Reduce heat to very low.
- Meanwhile, in a separate pot, heat fish stock and clam juice until simmering. Add the ground conch, stirring vigorously so the conch doesn't clump up. Bring to a boil, then strain the liquid into the other pot. Set aside the conch. Add bouquet garni, bay leaf and red pepper flakes and simmer the soup until the potatoes are cooked through, about 25 to 30 minutes. Remove bouquet garni. Add conch and Tabasco sauce to taste.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams
KEY WEST CONCH CHOWDER #1 RECIPE
Provided by á-32773
Number Of Ingredients 22
Steps:
- •In a large pot or stock pot, cook the bacon over medium heat until browned approximately 5 minutes. •Remove the bacon and leave the grease. •Using a piece of cheesecloth, capture the allspice, bay leaves, and thyme. Tie cheesecloth closed with string. •Add the onions, celery, carrots, potatoes, parsley, and bell peppers and cook over medium-high heat until soft, 4-5 minutes. (stirring occasionally) •Now add the hot pepper and garlic and cook for about a minute. •Pour in the diced tomatoes and cook for 2 minutes while stirring. •Add the clam juice, the water, the potatoes and bring to a boil. •Put in the cheesecloth with spices, reduce the heat, and simmer, stirring occasionally, for 25 to 30 minutes. •Combine the conch with the other ingredients and cook until the meat is tender, about another 20 to 25 minutes minutes. •Remove pot from the heat and discard the cheesecloth with spices. •Add the lime juice and parsley, stir to combine, and adjust the seasoning to taste.
CONCH CHOWDER
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
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.
KEY WEST CHOWDER RECIPE - (5/5)
Provided by Tbird
Number Of Ingredients 15
Steps:
- Saute onion, garlic, celery, red an green peppers in olive oil for 2 minutes. Add all otheer ingredients except for shrimp and scallops. Simmer for 10 minutes. Add shrimp and scallops and cook until shrimp turns pink and scallops are cooked through, 5-6 minutes. Serve immediately.
Tips:
- Use fresh conch. Fresh conch has a sweeter, more delicate flavor than frozen or canned conch. If you can't find fresh conch, you can use frozen or canned conch, but be sure to thaw it completely before using.
- Chop the conch meat into small pieces. This will help it cook evenly and make it easier to eat.
- Sauté the conch meat in butter before adding it to the chowder. This will help to brown the conch meat and give it a richer flavor.
- Use a good quality fish stock. The fish stock is the base of the chowder, so it's important to use a good one. If you can't find a good quality fish stock, you can make your own by simmering fish bones and vegetables in water.
- Add plenty of vegetables to the chowder. Vegetables add flavor, texture, and nutrients to the chowder. Some good vegetables to add to conch chowder include onions, celery, carrots, potatoes, and corn.
- Season the chowder to taste. Salt, pepper, and Old Bay seasoning are all good options for seasoning conch chowder. You can also add other spices, such as garlic powder, onion powder, or cayenne pepper, to taste.
- Serve the chowder hot. Conch chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Conch chowder is a delicious and easy-to-make seafood dish that is perfect for a casual meal or a special occasion. With its fresh, flavorful ingredients and creamy texture, conch chowder is sure to please everyone at the table. So next time you're looking for a new seafood recipe to try, give conch chowder a try. You won't be disappointed!
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