Hessian-style Conch Chowder

Ingredients

In this Hessian adaptation of the Bahamian Red Conch Chowder, we incorporate traditional Hessian sausage to add a smoky and savory flavor to the soup. Additionally, we use Hessian herbs and spices to enhance the taste profile, giving it a unique Hessian twist. We alse have the original recipe for Red Conch Chowder, so you can check it out.

• 500g (1.1 lb) conch meat, cleaned and diced 500g (1.1 lb) conch meat, cleaned and diced
• 200g (7 oz) Hessian sausage, sliced 200g (7 oz) Hessian sausage, sliced
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 35g (total), 5g (sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the Hessian sausage to the pot and cook until it starts to brown.
3. 3.
   Sprinkle the flour over the sausage and onions, stirring well to coat everything evenly. Cook for another minute to cook off the raw flour taste.
4. 4.
   Slowly pour in the fish or vegetable broth, stirring constantly to avoid lumps. Add the bay leaf, dried thyme, and paprika. Bring the mixture to a simmer.
5. 5.
   Add the diced potatoes and carrots to the pot. Cover and cook for about 15 minutes, or until the vegetables are tender.
6. 6.
   Stir in the diced conch meat and cook for an additional 5 minutes, or until the conch is cooked through.
7. 7.
   Reduce the heat to low and pour in the heavy cream. Stir well to combine and let the chowder simmer for another 5 minutes.
8. 8.
   Season with salt and pepper to taste. Remove the bay leaf.
9. 9.
   Serve the Hessian-style Conch Chowder hot, garnished with fresh parsley.

Treat your ingredients with care...

• Conch — Ensure the conch meat is cleaned thoroughly before dicing. If fresh conch is not available, you can use frozen conch meat as a substitute.
• Hessian sausage — Look for traditional Hessian-style sausages, such as Mettwurst or Ahle Wurst, to add an authentic Hessian flavor to the chowder.

Tips & Tricks

• If you prefer a thicker chowder, you can mash some of the cooked potatoes and carrots with a fork before adding the conch meat.
• For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the chowder.
• Serve the chowder with crusty bread or Hessian-style pretzels for a complete meal.

Serving advice

Serve the Hessian-style Conch Chowder in warm bowls, accompanied by freshly baked bread or pretzels. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation, consider serving the chowder in individual bread bowls. Hollow out small round loaves of bread, ladle the chowder into the bread bowls, and garnish with parsley. This not only adds visual appeal but also allows guests to enjoy the delicious soup and the bread together.