📝 About This Recipe
Transport your senses to the turquoise waters of the Caribbean with this robust, tomato-based conch chowder, a true staple of Bahamian soul food. This hearty soup marries the sweet, mild flavor of tenderized conch with smoky bacon, fiery scotch bonnet peppers, and an aromatic blend of thyme and allspice. It is a complex, warming dish that perfectly captures the vibrant spirit and coastal bounty of the islands.
🥗 Ingredients
The Conch
- 1 pound Fresh or frozen conch meat (cleaned, tenderized with a mallet, and diced into 1/2-inch pieces)
- 2 tablespoons Lime juice (for cleaning and acidulating the meat)
The Aromatic Base
- 4 slices Smoked bacon (finely chopped)
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (seeded and diced)
- 2 pieces Celery stalks (diced)
- 4 pieces Garlic cloves (minced)
- 1 whole Scotch bonnet pepper (pierced with a knife, or minced for more heat)
Liquids and Body
- 2 tablespoons Tomato paste
- 14.5 ounces Canned crushed tomatoes (high-quality fire-roasted preferred)
- 5 cups Seafood or fish stock (low sodium)
- 2 medium Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 2 medium Carrots (peeled and sliced into rounds)
Seasoning and Finish
- 3 sprigs Fresh thyme (leaves removed and chopped)
- 1/4 teaspoon Dried allspice (ground)
- 1 tablespoon Worcestershire sauce
- 1 piece Bay leaf
- to taste Salt and black pepper
- 2 tablespoons Fresh parsley (chopped for garnish)
- 1 splash Dry Sherry (optional, for finishing each bowl)
👨🍳 Instructions
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1
Prepare the conch by rinsing it in cold water and lime juice. Use a meat mallet to pound the conch until it is thin and tender; this is crucial as conch can be very tough. Dice the tenderized meat into small, bite-sized pieces.
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2
In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until the fat has rendered and the bacon is crispy (about 5-7 minutes).
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3
Add the diced onion, bell pepper, and celery to the bacon fat. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for another 2 minutes, stirring constantly, to 'toast' the paste and deepen the color.
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5
Add the diced conch to the pot. Stir well to coat the meat in the aromatic base and cook for 3-4 minutes.
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6
Pour in the crushed tomatoes, seafood stock, Worcestershire sauce, allspice, thyme, and the bay leaf. Add the whole Scotch bonnet pepper (keep it whole if you want flavor without extreme heat).
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7
Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer gently for 45 minutes. This slow simmer is essential for softening the conch.
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8
After 45 minutes, add the cubed potatoes and sliced carrots. If the liquid has reduced too much, add a splash of water or more stock.
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9
Continue to simmer, uncovered, for another 20-25 minutes or until the potatoes and carrots are fork-tender and the chowder has thickened slightly.
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10
Remove the bay leaf and the whole Scotch bonnet pepper. Taste the chowder and season with salt and freshly ground black pepper as needed.
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11
Ladle the hot chowder into bowls. For an authentic touch, add a small splash of dry sherry to each bowl just before serving.
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12
Garnish with fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
Tenderizing is the most important step; if you skip the mallet, the conch will be rubbery. If you cannot find fresh conch, whelk or even chopped clams can be used as a substitute, though the flavor will differ. For a thicker chowder, mash a few of the cooked potato cubes against the side of the pot and stir them back in. Control the heat by how you handle the Scotch bonnet; leaving it whole provides a fruity aroma, while dicing it adds significant spice. This soup tastes even better the next day after the flavors have had time to fully marry in the refrigerator.
🍽️ Serving Suggestions
Serve with a warm piece of Bahamian Johnny Cake for soaking up the broth. Pair with a cold Caribbean lager or a refreshing rum punch. A side of avocado slices seasoned with lime and salt provides a creamy contrast to the spicy broth. Offer extra hot sauce or 'pepper sherry' on the side for those who want more heat. A simple green salad with a citrus vinaigrette rounds out the meal perfectly.