Conch Chowder

Conch is popular throughout the Caribbean. Of the many ways it is prepared fried conch, conch salad, and conch soup are the most popular. This recipe does not belong to any particular nationality. Its authentic Caribbean flavor comes from the coconut milk broth and the abundance of plump juicy pieces of sweet conch meat.  Use clams in place of conch if you’re unable to find conch where you live.

1 Pound fresh conch meat
3 tablespoons butter
2 Tablespoons flour
2 medium onions, chopped
2 stalks celery, diced
2 medium carrots, diced
4 medium boiling potatoes, diced
1 25- ounce can coconut milk
2 leaves fresh basil
1sprig thyme, 1/2 teaspoon dried leaves
1 teaspoon salt
1 teaspoon black pepper
Water
Conch with rice 005

Dice the conch meat into small pieces or chop in food processor.  Scald conch in 6 cups of boiling water with salt, for 5 minutes. Drain in a colander or sieve. In a large pot; melt the butter over medium heat.  Stir in flour until mixture is pasty. Add onions, celery, carrots, conch and half of the potato mixture. Stir well. Let the mixture simmer for a few minutes until it begins to brown.  Stir in coconut milk and add basil leaves. Cover and simmer for 30 minutes, stirring every 7- 10 minutes. After 30 minutes. Add remaining ingredients. Add 1 to2 cups water and stir well. Soup should be a thin milky broth. Simmer for another 12 to 15 minutes. Taste for flavor. Add more salt and black pepper if desired. Serve with a thick chunk of crusty bread.

conch chowder

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