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Conch Chowder


CONCH CHOWDER
Bahama Breeze Recipe

2 tablespoons canola oil or olive oil
1 pound conch meat, chopped
2 tablespoons minced garlic
1 1/2 cups onions, diced 1/2-inch
1/2 cup carrots, diced 1/2-inch
1/2 cup celery, diced 1/2-inch
1 1/2 cups potatoes, diced 1/2-inch
3 tablespoons tomato paste
1 quart chicken broth
2 cups seafood broth or clam juice
1 1/2 cups diced tomatoes
2 teaspoons fresh thyme
1 teaspoon fresh oregano
salt and ground black pepper to taste
1 Scotch bonnet pepper (use whole)
croutons or crackers (for serving)

Place the oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes.
Add the garlic, onions, carrots, celery and potatoes; saute for 2 minutes or until vegetables are starting to caramelize and lose their raw appearance.

Stir in the tomato paste. Add chicken broth, seafood broth or clam juice; stir to combine. Add tomatoes, thyme, oregano, salt and pepper, and Scotch Bonnet pepper (leave whole); stir to combine and bring to a boil. Simmer until the potatoes and vegetables are tender. Adjust seasoning with salt and pepper to taste.  Serve hot with croutons or crackers.

Notes: If you cannot find conch meat you may substitute a sturdy white fish/ and or scallops.


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