Caribbean Conch Chowder

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By Executive Chef Colleen Simpson

Caribbean Chowder



1 lb (450 g) conch, pounded & diced
1 cup (225 g) butter
1⁄4 cup (60 g) red bell peppers, diced
2-3 local seasoning peppers, finely diced
1⁄4 cup (60 g) carrots, diced
1⁄4 cup (75 g) onions, diced
1 cup (140 g) flour
12 cups (3 ltr) conch stock from cooking the conch
1 cup (200 g) potatoes, diced
2 cups (480 ml) heavy cream
1 tbsp chopped parsley
Salt and pepper to taste


In a large saucepan over medium heat place 3 1⁄2 litres water and add the diced conch. Cook the conch for 30 minutes, or until the meat is tender. Set aside the conch meat, and save the conch stock for the chowder.

METHOD: Chowder

In a large saucepan melt the butter, add the diced peppers, carrots and onions, and sauté for 5-6 minutes. Add the flour and stir constantly for about 8 minutes over medium heat. Add 1 litre of conch stock and stir vigorously until mixture becomes very thick. Gradually add the remaining stock, stirring vigorously after each addition. Add the potatoes and conch and simmer until the potatoes are al dente. Lower heat, add parsley, season and stir in the cream. Serve hot. Garnish with a sprig of parsley.

Caribbean Conch Chowder

Caribbean Conch Chowder

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