Conch Chowder
Dive into the warm, comforting flavors of the Caribbean with this incredible Conch Chowder!
If you’ve never experienced the sweet, slightly chewy delicacy that is conch meat swimming in a rich, spicy broth, you’re in for a serious treat. This isn’t just soup – it’s an ocean-to-table experience that brings the vibrant flavors of island cuisine straight to your kitchen.
What makes this chowder special is the perfect balance of heat from the scotch bonnet pepper, acidity from fresh lemon and vinegar, and the distinctive taste of conch that simply can’t be replicated.
The combination of aromatic vegetables, warming spices, and tender conch creates a symphony of flavors that builds with each spoonful. Trust me, this is the kind of dish that will have everyone at the table asking for seconds!
Ingredients
For the vegetable base:
- 2 tbsp olive oil
- 1 large white onion, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 1 large red bell pepper, chopped
- 1 scotch bonnet pepper, chopped
- 4 cloves garlic, chopped
- 5-6 sprigs fresh thyme, removed from stem and finely chopped
- 1 tsp ground allspice
- 3 bay leaves
For the broth:
- 1 (28 oz) can diced tomatoes
- 8 oz clam juice
- 16 oz chicken stock
- 1 lbs conch meat, cleaned, tenderized and minced
- 1 lemon, juiced (approximately 2 tbsp)
- 1 tbsp distilled white vinegar
For finishing:
- 1 small bunch parsley, chopped (approximately 1/4 cup)
- 1/4 cup green onion, chopped
- Salt, to taste
- Black pepper, to taste
Steps
- Heat 2 tbsp olive oil in a 6-quart stock pot over medium-high heat until shimmering but not smoking. This creates the perfect foundation for sautéing your vegetables without burning them.
- Add the chopped onion, bell pepper, celery, carrots, and scotch bonnets to the hot oil. Sauté for 8-10 minutes until the vegetables have softened considerably. You’ll know they’re ready when the onions become translucent and slightly golden at the edges. Stir occasionally to prevent any vegetables from sticking to the bottom of the pot.
- Add the chopped garlic, thyme, allspice, and bay leaves to the vegetable mixture. Stir continuously for 1-2 minutes until intensely fragrant. Be careful not to burn the garlic as it will turn bitter – if the pot seems too hot, reduce the heat slightly.
- Pour in the canned tomatoes with their juice, 16 oz of chicken stock, and 8 oz of clam juice. Bring the mixture to a full boil, which should take about 5 minutes. You’ll see bubbles breaking consistently across the surface when it’s ready.
- Once boiling, add the conch meat and stir to distribute evenly throughout the soup. Reduce the heat to maintain a gentle simmer (small bubbles appearing occasionally at the surface) and cook uncovered for 35 minutes. This extended cooking time is essential for tenderizing the conch meat – rushing this step will result in tough, chewy conch.
- After the 35-minute simmer, add the lemon juice, vinegar, chopped parsley, and green onions. Season with salt and black pepper to taste, starting with 1/2 tsp of each and adjusting according to your preference. Simmer for another 5 minutes to integrate the fresh flavors.
- Perform a final taste test and adjust seasonings if needed. The soup should have a balanced flavor with noticeable acidity from the lemon and vinegar, heat from the scotch bonnet, and a pleasant sweetness from the conch and vegetables. Serve hot in warmed bowls for the best experience.
Smart Swaps
- Replace the scotch bonnet with 1 jalapeño (seeded) for a milder heat that’s still flavorful
- No conch? Use 1 lb of chopped clams or firm white fish like halibut (reduce cooking time to 15 minutes)
- Substitute vegetable stock for chicken stock (1:1 ratio) to make it pescatarian-friendly
- Use 1 tbsp of dried thyme if fresh isn’t available (dried herbs are more potent than fresh)
Make It Diabetes-Friendly
- Use low-sodium chicken stock to reduce overall sodium content without affecting flavor
- Add 1 cup of diced jicama instead of carrots to lower the carb count by approximately 8g per serving
- Increase the vegetable-to-conch ratio by adding an extra cup of celery and bell pepper, which adds fiber while keeping carbs low
- Serve with a side of mixed greens instead of traditional bread to avoid the blood sugar spike that comes with refined carbohydrates
Pro Tips
- Tenderize conch meat by pounding it with a meat mallet before mincing to ensure it cooks evenly and remains tender
- For deeper flavor, make this soup a day ahead – the flavors will intensify overnight in the refrigerator
- Control the heat level by removing the seeds and membrane from the scotch bonnet (wear gloves!)
- For a thicker chowder, blend 1/4 of the vegetable mixture before adding the conch meat
- Garnish with a squeeze of fresh lime just before serving for a bright flavor boost