How Do You Make Caribbean Conch Chowder? - The Caribbean Expert

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño provides heat with less intensity.

Clean the conch thoroughly by removing the tough outer skin and any dark parts.

Pound the conch with a mallet to make it tender and avoid a chewy texture.

Cut the conch into small cubes or mince it depending on preference.

Gather the vegetables: onions, bell peppers, celery, and carrots.

Add garlic and fresh thyme for flavor, and include allspice for warmth.

If desired, include scotch bonnet or other hot peppers carefully for heat.

Heat some oil in a pot and sauté the vegetables until soft and fragrant.

Optionally, add bacon or turkey bacon for extra flavor during sautéing.

Pour in your liquids: chicken stock, clam juice, or water, and consider using the water from simmering the conch.

Add diced potatoes to make the chowder more filling.

Allow the broth to simmer gently for about 20 to 35 minutes.

Add the cubed conch and be careful not to overcook it as it can become tough.

Towards the end of cooking, stir in fresh herbs like parsley and green onions.

Add a splash of lemon or lime juice and a bit of vinegar to brighten the flavors.

Season with salt and pepper to taste.

Serve hot, ideally with a side of Johnny cake or crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary