"Caribbean-Style Conch and Bacon Chowder is a rich, flavorful fusion of tender conch meat and smoky bacon, simmered in a savory broth with okra, vegetables, and spices, capturing the essence of Caribbean culinary traditions."
Caribbean-Style Conch and Bacon Chowder
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Prep time: 1hr
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound conch meat
- 4 slices of chopped bacon
- 2 tablespoons unsalted butter
- 4 cloves of minced garlic
- 1 large diced onion
- 1 large diced bell pepper
- 2 stalks of chopped celery
- 1 large chopped carrot
- 1 cup chopped okra
- 1 large peeled and diced potato
- 2 medium diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- 1 cup coconut milk
- 1 juiced lime
- to taste salt and ground black pepper
- 1/2 cup freshly chopped cilantro
Method
Step 1
Tenderize the Conch: Ensure that the conch meat is cleaned properly. Rinse it under cold water to remove any sand or shell fragments. Lay the conch meat flat on a cutting board, and cover it with plastic wrap. Using a meat mallet or a rolling pin, pound the conch meat evenly. Be firm but gentle to avoid tearing the meat. Flip the conch and repeat on the other side. The goal is to flatten the meat slightly and break down its tough muscles.
Step 2
Cook the Bacon: In a large pot or dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel. Leave the bacon grease in the pot.
Step 3
Sauté Vegetables: Add the butter to the bacon grease, as well as the onion, bell pepper, celery, carrot, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Step 4
Cook Conch: Add the conch to the pot and cook for another 5 minutes, or until it begins to firm up.
Step 5
Add Remaining Ingredients: Stir in the diced tomatoes, potato, okra, chicken stock, thyme, chili powder, red pepper flakes, and bay leaf. Bring the chowder to a simmer, and then reduce the heat and simmer for about 40 minutes.
Step 6
Add Coconut Milk, Bacon, Lime: Stir in the coconut milk, the cooked bacon, and the lime juice. Turn off the heat, and let the newly added ingredients heat through for about 5 minutes before serving.
Step 7
Serve: Remove the bay leaf. Garnish the chowder with freshly chopped cilantro and leftover bacon bits.