Bahamian Conch Chowder
The Quirky Foodster Team
Ingredients
- Conch meat, tenderised and diced — 450 g (1 lb)
- Vegetable oil — 2 tbsp
- Bacon, diced (optional) — 1 slice
- Onion, diced — 1
- Green bell pepper, diced — 1
- Celery stalks, diced — 2
- Garlic, minced — 2 cloves
- Diced tomatoes — 1 can (400 g)
- Tomato paste — 2 tbsp
- Medium potatoes, peeled and diced — 2
- Carrot, diced — 1
- Fish or chicken stock — 1 L (4 cups)
- Bay leaf — 1
- Fresh thyme — 1 tsp
- Scotch bonnet pepper, whole — 1/2
- Salt and black pepper, — to taste
- Sherry pepper sauce, to serve (optional)
Method
- Heat oil in a large pot over medium heat. If using bacon, render until crisp, then remove and set aside.
- Sauté onion, bell pepper, celery and garlic in the pot until softened, about 5 minutes.
- Stir in diced tomatoes and tomato paste; cook 2 minutes.
- Add potatoes, carrot, stock, bay leaf, thyme and scotch bonnet. Bring to a boil, then reduce heat and simmer
- minutes until vegetables are tender.
- Add diced conch and simmer a further 10-12 minutes until tender.
- Remove the scotch bonnet and bay leaf. Season with salt and pepper.
- Ladle into bowls, top with reserved bacon if using, and serve with sherry pepper sauce on the side.
Introduction: A rich, tomato-based chowder thickened with diced potatoes and root vegetables, conch chowder is a cold-day comfort dish (relative to the tropics) enjoyed at fish shacks throughout the islands, often finished with a splash of sherry pepper sauce.
Cultural Background: A rich, tomato-based chowder thickened with diced potatoes and root vegetables, conch chowder is a cold-day comfort dish (relative to the tropics) enjoyed at fish shacks throughout the islands, often finished with a splash of sherry pepper sauce.
Tips: Add the conch later in cooking to avoid it turning rubbery — long boiling toughens it.
Variations: A splash of dry sherry stirred in at the end deepens the flavour, echoing the classic sherry pepper garnish.
Vegetarian/Vegan: No authentic vegetarian or vegan conversion exists for this dish; none has been forced.
Storage: Refrigerate up to 3 days in an airtight container; flavour improves the next day.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally.
Nutrition: Approx. 260 kcal, 18 g protein, 28 g carbohydrate, 8 g fat per serving.
FAQs:
Q: Can I use canned conch?
A: Yes, add it later in cooking since it is already tenderised and only needs a few minutes to heat through.
Q: Is this chowder spicy?
A: It has a gentle background heat from the whole scotch bonnet, which can be omitted for a milder version.
- Conch meat, tenderised and diced — 450 g (1 lb)
- Vegetable oil — 2 tbsp
- Bacon, diced (optional) — 1 slice
- Onion, diced — 1
- Green bell pepper, diced — 1
- Celery stalks, diced — 2
- Garlic, minced — 2 cloves
- Diced tomatoes — 1 can (400 g)
- Tomato paste — 2 tbsp
- Medium potatoes, peeled and diced — 2
- Carrot, diced — 1
- Fish or chicken stock — 1 L (4 cups)
- Bay leaf — 1
- Fresh thyme — 1 tsp
- Scotch bonnet pepper, whole — 1/2
- Salt and black pepper, — to taste
- Sherry pepper sauce, to serve (optional)
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