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Soups & StewsSeafood Soups: Cod - Z >  Conch Chowder, Bahamian



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Chef with red wine glass

See also: Conch Article


Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team
Serves 6 To 8

Conchs are strange and curious mollusks that are quite popular in South Florida. Most of the conchs used there come from the Bahamas, where they are plentiful. If you can't get frozen conchs, chopped clams make a great substitute. If you use chopped clams, add them at the last moment to keep them tender. This soup is delicious with toasted bread rounds. This chowder is chunky, spicy, and packed with textures, colors, and robust flavor. Bahamian spices such as allspice and thyme, combined with the pungent last minute addition of green onions, give this soup an unusual twist.

• 1 tablespoon olive or canola oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 large carrots, chopped
• 1 red pepper, seeded and chopped
• 1 medium potato, sweet potato, or yucca, peeled and chopped
• 1 teaspoon dried thyme, or 6 sprigs fresh
• 1/4 teaspoon crushed red chili flakes
• 1/4 teaspoon ground allspice
• 3 bay leaves
• 1 (16-ounce) can chopped tomatoes
• 1 (16-ounce) can clam juice
• 2 cups cold water
• 1 pound chopped frozen conch, defrosted, or 16 ounces chopped clams with liquid
• 1 tablespoon malt or red wine vinegar
• 6 sprigs parsley, chopped
• 4 scallions, minced
• Salt to taste
• Cayenne pepper to taste

Heat the olive or canola oil in a large sauce pot over medium heat.

Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they begin to soften.

Add the tomatoes, clam juice, and cold water.
Bring to a boil and immediately lower to a simmer.

If using defrosted conch meat, add now and cook for 35 minutes, uncovered.
Then add the malt, parsley, scallions, salt, and cayenne pepper, and simmer for 5 minutes.

If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer for 5 minutes longer.

PER 1-CUP SERVING: Calories 80; Calories From Fat 10; Calories From Saturated Fat 0; Protein 7 G; Carbohydrate 10 G; Total Fat 1.5 G; Saturated Fat 0 G; Cholesterol 15 Mg; Sodium 170 Mg; 13% Calories From Fat



   Seafood Soups: Cod - Z    ·    Cod, Creamy Cod Chowder    ·    Conch Chowder, Bahamian    ·    Conch Chowder #1    ·    Tomato Conch Chowder #2    ·    Conch Chowder, Basic    ·    CRAB SOUPS & BISQUES >>>>>    ·    Crawfish Etouffee I    ·    Crawfish Etouffee II    ·    Crawfish Sweet Potato Chowder    ·    Crayfish Bisque (1885)    ·    Crayfish Bisque    ·    Grouper Soup, Grayton Beach    ·    Lobster Bisque (1884)    ·    Lobster Gazpacho    ·    Lobster, Pumpkin Lobster Bisque    ·    Lobster Tomato Bisque    ·    Mussels in Wine, Garlic & Tomato Stock    ·    Mussel Soup with Fennel    ·    Mussel Rice Soup    ·    Coastal Georgia Oyster Bisque    ·    Oyster Basil Chowder    ·    Oyster and Crab Gumbo    ·    Oyster Duck & Sausage Gumbo    ·    Oyster Gumbo (1904)    ·    Oyster, Maryland Oyster Stew    ·    Oyster, Potato & Leek Soup    ·    Oyster Stews (1685)    ·    Oyster Stew with Crackers    ·    Salmon, Potato and Dill Soup    ·    Salmon, Dill, Potato Soup    ·    Scallops, Tomato & Vodka Soup    ·    Bay Scallop Chowder    ·    SHRIMP SOUPS >>>>>    ·    Squid and Tomato Stew    ·    Tuna and Tomato Stew    ·    Basque Tuna and Potato Stew    ·    Turtle Soup, New Orleans    ·    Zarzuela   

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