📝 About This Recipe
Transport your senses to the sun-drenched shores of the Caribbean with this vibrant, tomato-based conch chowder. Unlike its creamy New England cousins, this version balances the sweet, meaty chew of tenderized conch with a spicy, aromatic broth enriched by smoky bacon and piquant Scotch bonnet peppers. It is a soul-warming celebration of island flavors that captures the true essence of coastal living in every spoonful.
🥗 Ingredients
The Seafood
- 1 pound Queen Conch meat (cleaned, tenderized with a mallet, and finely diced)
- 2 tablespoons Lime juice (freshly squeezed to rinse the conch)
The Aromatic Base
- 4 slices Thick-cut bacon (finely chopped)
- 1 large Yellow onion (small dice)
- 1 medium Green bell pepper (seeded and diced)
- 2 pieces Celery stalks (finely diced)
- 4 Garlic cloves (minced)
- 1/2 Scotch bonnet pepper (seeded and minced very fine; handle with gloves)
The Broth and Vegetables
- 2 cups Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 2 medium Carrots (peeled and diced)
- 15 ounces Crushed tomatoes (canned, high quality)
- 2 tablespoons Tomato paste
- 5 cups Seafood stock (or clam juice)
- 1/4 cup Dry sherry (optional but highly recommended)
Seasonings and Herbs
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Smoked paprika
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
-
1
Prepare the conch by pounding it with a meat mallet until it is thin and tender. This is crucial as conch can be very tough. Once tenderized, dice it into small, bite-sized pieces (about 1/4 inch).
-
2
Place the diced conch in a small bowl, toss with the lime juice, and let it sit for 10 minutes while you prep the vegetables. Rinse and pat dry before cooking.
-
3
In a large Dutch oven or heavy-bottomed pot over medium heat, add the chopped bacon. Cook until the fat has rendered and the bacon is crispy, about 6-8 minutes.
-
4
Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot. If there isn't enough fat, add a tablespoon of olive oil.
-
5
Add the onion, bell pepper, and celery to the pot. Sauté over medium heat until the vegetables are softened and the onions are translucent, roughly 5-7 minutes.
-
6
Stir in the minced garlic and Scotch bonnet pepper. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
-
7
Add the tomato paste and stir constantly for 2 minutes. This 'toasts' the paste, deepening the color and removing the raw metallic taste.
-
8
Deglaze the pot with the dry sherry, scraping up all the brown bits (fond) from the bottom. Let the liquid reduce by half.
-
9
Add the seafood stock, crushed tomatoes, potatoes, carrots, dried thyme, bay leaves, smoked paprika, and Worcestershire sauce. Bring the mixture to a gentle boil.
-
10
Once boiling, reduce the heat to low. Stir in the diced conch and the reserved crispy bacon.
-
11
Cover and simmer the chowder gently for 45 to 60 minutes. The conch should be tender and the potatoes should be soft enough to melt slightly into the broth, thickening it.
-
12
Taste the broth. Season with salt and freshly cracked black pepper as needed. If you want more heat, add a dash of Caribbean-style hot sauce.
-
13
Remove the bay leaves. Ladle the hot chowder into deep bowls and garnish generously with fresh parsley.
💡 Chef's Tips
Tenderizing is the most important step; don't skip the mallet or the conch will be rubbery. If you cannot find fresh conch, high-quality frozen conch works well—just ensure it is fully thawed before prepping. For a thicker chowder, mash a few of the cooked potato cubes against the side of the pot toward the end of cooking. Always use gloves when handling Scotch bonnet peppers to avoid burns on your skin or eyes. The flavor actually improves the next day, making this a perfect 'make-ahead' soup.
🍽️ Serving Suggestions
Serve with a side of warm, buttery Johnny cakes or crusty Cuban bread for dipping. Pair with a cold, crisp Caribbean lager or a dark rum punch to complement the spice. A side of lime wedges is essential to brighten the rich tomato broth just before eating. For a full island feast, serve this as a starter before a main of grilled snapper or jerk chicken.