Best 7 Florida Cracker Conch Chowder Recipes

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Florida cracker conch chowder is a hearty and flavorful soup that is a staple of Florida's culinary heritage. It is made with fresh conch meat, vegetables, and a variety of spices. The soup is typically served with a side of crackers or crusty bread. Florida cracker conch chowder is a delicious and easy-to-make soup that is perfect for a chilly day.

Here are our top 7 tried and tested recipes!

FISHERMAN'S CATCH CHOWDER



Fisherman's Catch Chowder image

This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.)

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 8h15m

Yield 4

Number Of Ingredients 13

1 ½ pounds cod fillets, cubed
1 (16 ounce) can whole peeled tomatoes, mashed
1 (8 ounce) jar clam juice
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
½ cup dry white wine
¼ cup chopped fresh parsley
¼ teaspoon dried rosemary
1 teaspoon salt
3 tablespoons all-purpose flour
3 tablespoons butter, melted
⅓ cup light cream

Steps:

  • In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
  • One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 14.7 g, Cholesterol 116.9 mg, Fat 14.4 g, Fiber 2.4 g, Protein 34.6 g, SaturatedFat 7.9 g, Sodium 1063.5 mg, Sugar 4.9 g

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

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.

CREAMY CRACKED CONCH CHOWDER WITH SAFFRON, COCONUT, AND ORANGES



Creamy Cracked Conch Chowder with Saffron, Coconut, and Oranges image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield about 10 (8-ounce) portions

Number Of Ingredients 36

1/4 cup olive oil
1 Scotch bonnet chile, stem and seeds discarded, minced
6 shallots, peeled and sliced thinly
4 cloves garlic, peeled and thinly sliced
12 small clams, scrubbed
12 mussels, scrubbed and debearded
1 star anise
1 tablespoon roughly cracked black pepper
3 cups freshly squeezed orange juice
1 scant tablespoon saffron
1 quart heavy cream
1 cup coconut milk
6 new potatoes, scrubbed and diced medium
2 ounces smoked slab bacon, rind removed
1/2 cup pure olive oil
3 tablespoons butter
4 cloves garlic, sliced thinly
1 poblano chile, stem and seeds discarded, minced
1/2 red onion, peeled and diced medium
2 large carrots, peeled and diced medium
1/2 bulb fennel, cored and diced medium
2 celery stalks, cleaned and diced medium
1 red bell pepper, stem and seeds discarded, diced medium
1 cup sweet corn kernels
Kosher salt and freshly cracked black pepper
1/2 cup roughly chopped cilantro leaves
2 bay leaves, broken
3/4 pound cleaned, pounded conch
Kosher salt and freshly cracked black pepper
1/4 cup all-purpose flour
2 eggs, beaten with 4 teaspoons half-and-half
1 1/2 cups panko crumbs (Japanese)
Canola oil, to saute the conch
Orange sections, for garnish
Cilantro sprigs, for garnish
Toasted coconut, for garnish

Steps:

  • Shellfish Cream: Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the scotch bonnet, shallots, and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add the clams, mussels, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liquid (they start opening after about 3 minutes, just take them out as they open and cover the pot again and just keep checking for more open ones.) Reserve the shellfish and add the juices back to the pan.
  • Allow the orange and shellfish juice to reduce, uncovered, until about 1 cup of liquid remains, about 10 minutes. Now add in the saffron, heavy cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful, cream can boil over in a split seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from the heat and strain. Discard the solids. Reserve the flavored cream.
  • While the cream is reducing, removed the cooled mussels and clams from their shells. Reserve the meat and discard the shells.
  • Vegetable Garnish: Put potatoes in a saucepot of lightly salted water. Bring to a boil and turn down heat and simmer until just done. Strain off the water. Reserve the potatoes.
  • In a large heavy soup pot cook the bacon with the olive oil over medium-high heat until the bacon is halfway cooked. Add the butter and stir. Add the garlic and chiles and stir briefly. Add the rest of the vegetables except the potatoes and stir to coat. Add the salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm, about 8 minutes.
  • Add the reserved potatoes, saffron cream, clams and mussels.
  • Conch: Season the conch with salt and pepper. Dredge the conch in the flour, then the egg mixture, and then the panko. Place on a large plate or pan as they are coated. You can layer them if you separate the breaded pieces with waxed paper or plastic wrap.
  • To finish the dish: Heat the soup until quite warm. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Saute the conch, in batches, adding more oil as necessary, until nicely colored on both sides. Remove to a paper towel lined plate. Once the conch is all cooked, chop it into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup. Garnish with orange sections, cilantro leaves, and toasted coconut.

FLORIDA CRACKER CONCH CHOWDER



Florida Cracker Conch Chowder image

My father-in-law shared this recipe with me and I knew I had been accepted into the family. This recipe has been passed down generation after generation. Back in the day, his family would camp on empty islands, fish all day and make chowder in the evening. It is delicious.

Provided by Sherri at the Beach

Categories     Chowders

Time 1h15m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

1/4 lb bacon, chopped fine
2 onions, chopped
1 bunch green onion
2 garlic cloves, chopped
2 potatoes, chopped
3 cups water
2 lbs grouper, chopped (1 inch pieces)
1/2 teaspoon thyme
1/4 teaspoon basil
1/2 teaspoon salt
2 cups heavy cream
1 conch, chopped fine

Steps:

  • Saute bacon until just turning brown.
  • Add in onions, garlic and potatoes and cook 5 minutes, stirring occasionally.
  • Add in water, grouper and spices and bring to a simmer. Cook 15 minutes, covered.
  • Add in conch and cook 5 more minutes. Serve warm with crackers.
  • Note: I like mine with a touch of hot sauce added to the bowl.

BAHAMIAN CONCH CHOWDER



Bahamian Conch Chowder image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 21

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

Provided by David Edelstein

Categories     dinner, soups and stews, main course

Time 50m

Yield Two quarts

Number Of Ingredients 20

1 tablespoon olive oil
3 ounces slab bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1/2 green pepper, seeded, deribbed and chopped
1/2 red pepper, seeded, deribbed and chopped
1/2 yellow pepper, seeded, deribbed and chopped
1 poblano pepper, seeded, deribbed and chopped
1/2 jalapeño pepper, seeded, deribbed and chopped
4 small new potatoes, peeled, diced and placed in cold water to prevent discoloration
1 1/2 cups canned tomato purée
1 1/2 cups Italian canned whole tomatoes, drained and coarsely chopped
1 1/2 cups fish stock
2 1/2 cups clam juice
1 pound cleaned and ground conch meat; to grind, thaw the meat and place in a food processor or blender and pulse (see note)
Bouquet garni (1 sprig each thyme, oregano, marjoram, basil tied in a cheesecloth)
1 bay leaf
1 teaspoon crushed red pepper flakes
Tabasco sauce to taste

Steps:

  • In a stockpot, heat the olive oil and render the bacon. Add all ingredients up to (but not including) the potatoes. Cook vegetables over medium-high heat for about 5 minutes, or until softened. Add the potatoes, tomato purée and chopped tomatoes. Reduce heat to very low.
  • Meanwhile, in a separate pot, heat fish stock and clam juice until simmering. Add the ground conch, stirring vigorously so the conch doesn't clump up. Bring to a boil, then strain the liquid into the other pot. Set aside the conch. Add bouquet garni, bay leaf and red pepper flakes and simmer the soup until the potatoes are cooked through, about 25 to 30 minutes. Remove bouquet garni. Add conch and Tabasco sauce to taste.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams

FLORIDA KEYS CHOWDER



Florida Keys Chowder image

Initially, I was not going to post this recipe because I realize that everyone does not have access to Conch, BUT I have made this sea food chowder in many variations, with different kinds of sea food and it gets rave results every time. It is easy and fun to make!! You will need a food processor for this recipe, unless you like to mince your veggies yourself..My husband who is a Charter Boat Captain does not like fish, but incredibly so he LOVES my Sea food chowder, as a matter of fact, I make it every Sunday morning so we can have it for the rest of the week. It's a meal in itself. I hope you try it and I hope it becomes a staple in your home, as it has in mine.

Provided by jannette dellanos-poland @JDP

Categories     Chowders

Number Of Ingredients 20

1 large sweet onion minced
3 tablespoon(s) garlic minced
1 large carrot minced
1/2 large green pepper minced
1/2 large red pepper minced
3 can(s) diced tomatoes with basil & garlic
1 can(s) tomato paste
2 can(s) tomato sauce
1 1/2 cup(s) water, cold
3 teaspoon(s) salt and pepper or more to your taste
2 teaspoon(s) powdered garlic
2 tablespoon(s) dried oregano
1 package(s) frozen white shrimp large 26-30 shrimp (thawed and peeled)
4 large pieces of conch (but i will list what other fish you can substitute for the conch below)
- lobster (uncooked)
- any white fish (uncooked)
- fresh crab meat (uncooked)
2 tablespoon(s) extra virgin olive oil
1 teaspoon(s) cayenne pepper
2 teaspoon(s) sugar

Steps:

  • You will need a 6 qt pot. With your food processor mince the following one at a time: The onion, the garlic, the green pepper, the red pepper and the carrots. You can mince your carrots less than the other ingredients if you like chunks of carrots in your soup.
  • Over medium heat, add the olive oil to your pot. Add the onions, carrots, red pepper, green pepper and garlic. Saute the veggies for about 8 minutes.
  • Add the tomato sauce, and diced tomatoes to the veggies. Turn stove to Low medium heat.
  • In a measuring cup, add the tomato paste to the cold water. Mix until tomato paste is diluted. Add to veggies and tomatoes in pot.
  • While these are all simmering together, add the salt, pepper,oregano, garlic powder, sugar and cayenne pepper.
  • If you are using Conch, make sure it is thawed out. Place the conch in a zip lock bag and hammer away at it, making it about 1/4 inch thick or less. You want to flatten it so that it starts to tear about. Place Conch in food processor and pulse for about 6 seconds, you want to still have lumpy pieces of conch but most of it should be minced. I take 1/2 of my conch and mince it really fine and the other half I mince less.
  • Cut your Shrimp into 4 pieces sideways, to make small chunks of shrimp.
  • If you are using any other sea food, such as lobster, or any white fish, cut them into small bite size pieces.
  • Add the uncooked sea food of your choice to the soup. Most of the time, I make mine with Conch and Shrimp. When I add Lobster It adds a more fish taste to it, so keep in mind that the lobster and fish will be more fishy tasting, but Oh so Good!!
  • Turn your heat to simmer, let the soup simmer covered, for about 2 hours (mixing and tasting so that you may add more salt and pepper and garlic to your liking) until all of the veggies are cooked through. The sea food will cook fairly fast, but not to worry all of the ingredients in the soup will not make the seafood chewy.
  • 30 Minutes before serving time, take the lid off the pot and let the soup thicken up a bit.. Throw some soup cracker over the top of the soup bowls and enjoy!!

Tips:

  • Fresh seafood is key: Use the freshest seafood you can find for the best flavor. If you can, buy your seafood from a local fishmonger or market.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to chowder. Use a variety of vegetables, such as celery, carrots, onions, and potatoes.
  • Season the chowder to taste: Season the chowder with salt, pepper, and other spices to taste. You can also add a splash of lemon juice or vinegar for a bit of acidity.
  • Serve the chowder hot: Chowder is best served hot, so make sure to reheat it thoroughly before serving.

Conclusion:

Conch chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. Whether you like your chowder thick or thin, mild or spicy, there is a recipe out there for you. So next time you are looking for a comforting and flavorful soup, give conch chowder a try.

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