Best 3 Bahamian White Conch Chowder Recipes

Bahamian white conch chowder is a delightful seafood dish that captures the essence of the Bahamas. This hearty and flavorful chowder is made with fresh conch, tender vegetables, and a creamy base. Whether you're a local or a visitor, trying the best recipe for Bahamian white conch chowder is a must. This article aims to guide you through the process of selecting the perfect recipe, ensuring you create a dish that will tantalize your taste buds and transport you to the vibrant shores of the Bahamas.

Let's cook with our recipes!

BAHAMIAN CONCH CHOWDER

Bahamian Conch Chowder image

Conchs are quite popular in South Florida, as most there come from the Bahamas, were they are plentiful. If you cannot get frozen conchs, chopped clams may be substituted. If using chopped clams, add them at the last moment to keep them tender. The chowder is chunky, spicy, and robust with flavor - goes great with toasted bread rounds. Found recipe in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil (or canola oil)
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 red pepper, seeded and chopped
1 medium potato, peeled and chopped (Sweet Potato or Yucca is good)
1 teaspoon dried thyme (or 6 sprigs of fresh)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
3 bay leaves
1 (16 ounce) can chopped tomatoes
1 (16 ounce) can clam juice
2 cups cold water
1 lb conch, defrosted (chopped frozen,, or 16 oz chopped clams with liquid)
1 tablespoon red wine vinegar (or 1 tbsp malt)
6 sprigs parsley, chopped
4 scallions, minced
salt
cayenne pepper

Steps:

Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.
Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.
If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.
If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.

Nutrition Facts : Calories 185.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 29.5, Sodium 381.1, Carbohydrate 25, Fiber 3.9, Sugar 8, Protein 14.7

BAHAMIAN CONCH CHOWDER

Bahamian Conch Chowder image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 21

Ingredients

1/4-pound slab bacon, rind removed, diced
1/4 cup olive oil
6 cloves garlic, sliced
2 jalapeno, seeds and stems removed, minced
1 large Spanish onion, peeled and diced
4 celery stalks, cleaned and diced
1 large carrot, peeled and diced
1 bulb fennel, diced
1 yellow pepper, seeds and stem removed, diced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh basil
3 bay leaves
1 tablespoon crushed red pepper
4 cups peeled plum tomatoes, thoroughly crushed
2 cups tomato sauce
10 cups shellfish or chicken stock
2 1/2 pounds cleaned and ground conch meat
10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
Hot red pepper sauce

Steps:

In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.

CONCH CHOWDER

Conch Chowder image

I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)

Provided by ellie_

Categories Chowders

Time 2h30m

Yield 4 quarts soup, 6-8 serving(s)

Number Of Ingredients 18

Ingredients

8 cups water
2 cups conch, pounded with a mallet to tenderize and chopped into small pieces (3/4 - 1 pound, may substitute large shelled clams)
2 tablespoons shortening (Crisco) or 2 tablespoons bacon fat
2 cups onions, chopped
2 cups celery, chopped
1 cup green pepper, chopped
1 cup carrot, chopped
1 garlic clove, minced
3 quarts water
4 potatoes, peeled and diced (4 cups)
1 (10 ounce) can tomato puree
1 (6 ounce) can tomato paste
3 tablespoons fresh oregano, minced (or 1 tablespoon dried)
3 tablespoons fresh basil, minced (or 1 tablespoon dried)
2 bay leaves
hot pepper sauce
salt
pepper

Steps:

In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.

Tips:

Use fresh conch: Fresh conch is the best choice for chowder, as it has a sweeter and more delicate flavor than frozen or canned conch.
Tenderize the conch: To tenderize the conch, soak it in a mixture of lime juice and water for at least 30 minutes before cooking.
Use a variety of vegetables: Feel free to add other vegetables to the chowder, such as potatoes, carrots, celery, or corn.
Use a good quality stock: The stock you use will have a big impact on the flavor of the chowder, so be sure to use a good quality stock.
Simmer the chowder gently: Don't boil the chowder, as this will toughen the conch. Instead, simmer it gently over low heat until the vegetables are tender and the conch is cooked through.
Season to taste: Be sure to taste the chowder before serving and adjust the seasonings as needed.

Conclusion:

Bahamian White Conch Chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new soup recipe to try, give this one a try!