Bahamian White Conch Chowder

This recipe is from an old, hand-written cookbook that my mother-in-law had. She has passed away and I always think of her when I make this dish. Most Bahamian's are used to a tomato-based chowder and are surprised when they taste this...and love it! My family, friends, and kids can't get enough of this and I always have to double the recipe! Note that frozen conch is great in this recipe because the freezing helps to tenderize the conch.

Photo by Cheryl M.
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PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

4

servings

Ingredients

  • 2

    large conch, including the orange mantle

  • 2

    tablespoons fresh lime juice

  • 1/2

    teaspoon salt

  • 2

    slices bacon, chopped

  • 2

    onions, chopped

  • 1

    clove garlic, minced

  • 2

    potatoes, chopped

  • 2

    carrots, sliced

  • 3

    cups water

  • 3

    chicken bouillon cubes

  • salt, to taste

  • black pepper, to taste

  • 2

    teaspoons parsley

  • 2

    tablespoons white wine

  • 1

    (6-ounce) can evaporated milk

Directions

Crank conch through the medium cutter of a meat grinder. Alternately, cut conch into chunks and then pulse it in a food processor until it's cut into small pieces. Put conch into a bowl and stir in the lime juice and 1/2 teaspoon salt. Set aside to marinate. Saute bacon and add onions, garlic, potatoes, and carrots. Add the conch and stir-fry a few minutes. Add water and bouillon. Simmer one hour or pressure cook 15 minutes. Add salt and black pepper to taste, parsley, and wine. Add milk before serving.

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