Red Conch Chowder
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Bahamian Conch Chowder is light and brothy, not creamy like the famous New England version. Leftovers thicken slightly, due to the starches that leach out of the potatoes. I might actually prefer this chowder the next day.
Servings Prep Time
6-8 people 20 minutes
Cook Time
2.5 hours
Servings Prep Time
6-8 people 20 minutes
Cook Time
2.5 hours
Red Conch Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Bahamian Conch Chowder is light and brothy, not creamy like the famous New England version. Leftovers thicken slightly, due to the starches that leach out of the potatoes. I might actually prefer this chowder the next day.
Servings Prep Time
6-8 people 20 minutes
Cook Time
2.5 hours
Servings Prep Time
6-8 people 20 minutes
Cook Time
2.5 hours
Ingredients
  • 1 large onions , diced
  • 2 cloves garlic , sliced
  • 1 green bell pepper , diced
  • 1 Anaheim pepper , diced
  • 1 ham bone (shank)
  • 15 oz canned tomatoes (diced)
  • 4 Tbsp tomato paste
  • 2 carrots , sliced in half moons
  • 4-5 potatoes , cubed
  • 1 cup clam stock
  • 1 lb conch , diced
  • 1/2 tsp dried thyme
  • 3 bay leaves
  • water , to cover
Servings: people
Units:
Instructions
  1. In a large pot, sauté onion, garlic, green pepper, and Anaheim pepper, over medium heat until softened. Add ham bone, tomatoes, paste, carrots, potatoes, clam stock, conch, thyme, bay leaves, and water to cover.
  2. Bring mixture to a simmer. Simmer covered for at least 2.5 hours, or until conch breaks down and gets tender. I simmered my chowder for 5 hours and all the flavors had melded wonderfully.
Recipe Notes

NOTE: If you try to serve this chowder prior to simmering for 2.5 hours, your conch will be tougher than rubber. You have been warned.