Conch Chowder (Bahamian conch chowder)
Overview
Bahamian conch chowder is a tomato-based soup made with queen conch, the large sea snail of the Caribbean. The firm white conch meat is tenderised by pounding and diced or minced. Salt pork or bacon is rendered in a pot, then onion, celery, sweet pepper and garlic are softened in the fat with thyme and a little fiery goat pepper. Tomatoes and tomato paste go in with water or fish stock, diced potatoes, carrot and the conch, and the chowder is simmered until thick and tender. It is often finished with a splash of sherry and lime, and served with johnnycake.
History
Conch is the signature seafood of the Bahamas, eaten cracked, in salads, in fritters and in this chowder, and its pink shells are piled up beside fish fry stands across the islands. The tomato-based chowder is part of the shared cooking of the Bahamas and the Florida Keys, where Bahamian settlers brought it. It is a standard dish of Nassau restaurants and family kitchens, and fishermen have long cooked it at sea.
Main ingredients
Conch, tomatoes, potatoes, salt pork, onion, goat pepper. The soup is built on tomato and conch broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Tomato soups · Potato soups · More soups from Bahamas
Recipe
Method
- 1
Render the salt pork in a large pot, then soften the onion, celery, pepper and garlic in the fat with the thyme.
- 240 min
Add the tomatoes, tomato paste and conch with 1.5 l water and simmer for 40 minutes.
- 325 min
Add the potatoes, carrot and whole goat pepper and cook for 25 minutes, until thick.
- 4
Remove the goat pepper and season with salt.
- 5
Finish with lime juice and a splash of sherry and serve.
- ✓
Serve. About 1h 45m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
