Tropical Conch Chowder Delight
Transport your taste buds to the sunny beaches of Florida with this rich and flavorful Tropical Conch Chowder! This chowder features tender conch that's been expertly pounded and chopped, simmered with a medley of fresh vegetables, herbs, and tomatoes to create a hearty and satisfying meal. Perfect for family gatherings or cozy evenings at home, this chowder not only warms the soul but also showcases the vibrant flavors of the tropics. If conch is unavailable, substitute with large shelled clams for a delicious variation that still delivers on taste.
6
Servings
133
Calories
18
Ingredients
Ingredients
water
8 cups (for boiling conch)
conch
2 cups (3/4 - 1 pound) (pounded with a mallet and chopped into small pieces (alternatively, substitute with large shelled clams))
shortening or bacon fat
2 tablespoons (for sautéing vegetables)
onions
2 cups (chopped)
celery
2 cups (chopped)
green pepper
1 cup (chopped)
carrot
1 cup (chopped)
garlic
1 clove (minced)
water
3 quarts (for the soup base)
potatoes
4 (peeled and diced (about 4 cups))
tomato puree
1 (10-ounce) can
tomato paste
1 (6-ounce) can
fresh oregano
3 tablespoons (minced (or 1 tablespoon dried))
fresh basil
3 tablespoons (minced (or 1 tablespoon dried))
bay leaves
2
hot pepper sauce
to taste
salt
to taste
pepper
to taste
Instructions
1
In a large saucepan, bring 8 cups of water to a boil over high heat.
2
Add the pounded conch to the boiling water and cook until tender, about 5-7 minutes. Drain the conch and set it aside.
3
In a separate large skillet, heat the shortening (or bacon fat) over medium-high heat. Add the chopped onions, celery, green pepper, carrots, and minced garlic. Sauté the mixture until the vegetables are softened and lightly browned, about 10-12 minutes. You may need to cook the vegetables in batches if your skillet is not large enough.
4
Transfer the sautéed vegetables to a large soup pot. Add the drained conch and pour in 3 quarts of water.
5
In the soup pot, also add the diced potatoes, tomato puree, tomato paste, minced oregano, minced basil, bay leaves, and hot pepper sauce. Stir to combine all the ingredients.
6
Increase the heat to high to bring the soup to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 1.5 hours, stirring occasionally, until the conch is tender and the potatoes are cooked through.
7
After cooking, discard the bay leaves. Taste the chowder and season with salt and pepper to your preference.
8
Serve the chowder hot, garnished with additional fresh herbs or a dash of hot pepper sauce if desired.
Nutrition Information
5g
Fat
16g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Conch Chowder Delight?
It is a rich and flavorful Florida-style chowder featuring tender pounded conch, fresh vegetables, herbs, and tomatoes.
What can I use as a substitute for conch?
If conch is unavailable, you can substitute it with large shelled clams for a similar delicious taste.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in one serving of this chowder?
There are approximately 133 calories per serving.
How long does the chowder need to simmer?
The chowder should simmer for about 1.5 hours until the conch is tender and the potatoes are cooked.
How do I prepare the conch before cooking?
The conch should be pounded with a mallet and then chopped into small pieces.
What vegetables are included in this recipe?
The recipe includes onions, celery, green pepper, carrots, garlic, and potatoes.
What is the fat content per serving?
Each serving contains 5g of fat.
How many carbohydrates are in a serving?
There are 16g of carbohydrates per serving.
How much protein is in each serving?
There are 7g of protein per serving.
What type of fat is used to sauté the vegetables?
You can use either 2 tablespoons of shortening or bacon fat.
How much water is required for the soup base?
The soup base requires 3 quarts of water, in addition to the 8 cups used for boiling the conch.
Can I use dried herbs instead of fresh ones?
Yes, you can substitute 3 tablespoons of fresh oregano or basil with 1 tablespoon of the dried version.
How many potatoes are needed?
The recipe calls for 4 potatoes, which should be peeled and diced to make about 4 cups.
What kind of tomato products are used in this chowder?
The recipe uses one 10-ounce can of tomato puree and one 6-ounce can of tomato paste.
How long do I boil the conch initially?
The pounded conch should be boiled in 8 cups of water for 5 to 7 minutes until tender.
When do I add the hot pepper sauce?
Hot pepper sauce is added to the soup pot with the potatoes and tomatoes, and can also be used as a garnish.
Should the bay leaves be removed?
Yes, discard the two bay leaves after the cooking process is complete.
What is the preparation for the garlic?
The recipe requires 1 clove of garlic, which should be minced.
How long should I sauté the vegetables?
Sauté the onions, celery, green pepper, carrots, and garlic for 10 to 12 minutes until softened and lightly browned.
What are the primary seasonings in this dish?
The main seasonings are fresh oregano, fresh basil, bay leaves, hot pepper sauce, salt, and pepper.
How should I serve Tropical Conch Chowder Delight?
Serve it hot, garnished with fresh herbs or an additional dash of hot pepper sauce.
Is this recipe suitable for family gatherings?
Yes, it is described as a hearty and satisfying meal perfect for family gatherings or cozy evenings.
How much celery is needed?
The recipe requires 2 cups of chopped celery.
How much onion is used?
The recipe calls for 2 cups of chopped onions.
What kind of pepper is used besides the hot sauce?
The recipe uses 1 cup of chopped green pepper and ground pepper to taste.
What is the texture of the conch?
When properly pounded and simmered, the conch becomes tender.
Is there any sugar or fiber information?
The current nutritional data lists fiber and sugar as null.
Can I cook the vegetables in batches?
Yes, if your skillet is not large enough, you may need to sauté the vegetables in batches.
When do I season with salt?
Taste the chowder after the 1.5-hour simmer and add salt to your preference.