Bahamian Red Conch Chowder

Ingredients

• 1 lb (450g) conch meat, cleaned and diced 1 lb (450g) conch meat, cleaned and diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cups (960ml) fish or vegetable broth 4 cups (960ml) fish or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and celery, and sauté until they become translucent.
2. 2.
   Add the minced garlic and cook for another minute until fragrant.
3. 3.
   Stir in the diced tomatoes and cook for a few minutes until they start to break down.
4. 4.
   Add the conch meat and cook for 5 minutes, stirring occasionally.
5. 5.
   Pour in the fish or vegetable broth, water, and coconut milk. Stir well to combine.
6. 6.
   Add the diced potatoes, corn kernels, paprika, fresh thyme leaves, and bay leaves. Season with salt and pepper to taste.
7. 7.
   Bring the chowder to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
8. 8.
   Remove the bay leaves and adjust the seasoning if needed.
9. 9.
   Serve the Bahamian Red Conch Chowder hot, garnished with fresh parsley.

Treat your ingredients with care...

• Conch meat — Ensure that the conch meat is properly cleaned and diced before adding it to the chowder. If fresh conch is not available, you can use frozen conch meat as a substitute.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or a sprinkle of chili flakes to the chowder.
• If you prefer a thicker consistency, you can mash some of the cooked potatoes against the side of the pot to release their starch and thicken the soup.
• Serve the chowder with a side of crusty bread or cornbread for a complete meal.

Serving advice

Serve the Bahamian Red Conch Chowder in warm bowls, garnished with fresh parsley. Accompany it with a slice of lime for a tangy burst of flavor.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk on top of the chowder and sprinkle some paprika for a pop of color. Serve it with a sprig of fresh thyme for an added touch of elegance.