Conch chowder

Whether you pronounce it “konk” or “conch”, this oceanic delight is a treasured staple throughout Bahamian cuisine — often prepared in a variety of ways using various methods. The large sea snail is a delicacy, most notably known to be eaten raw in salads or cooked in fritters and chowders. Its taste and texture resembles that of calamari, especially when fried. Nonetheless, one such way that happens to be my favorite is conch chowder. A slow simmered tomato-based soup, with a medley of root…

I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)

Caribbean-Style Conch and Bacon Chowder is a rich, flavorful soup that beautifully melds sea and land ingredients, encapsulating the essence of Caribbean cuisine with a touch of Southern influence.

Conch Chowder | Food and Drink Guide Antigua Barbuda

Conch Chowder recipe: My version of a New England Clam Chowder with Conch in place of the clams. A GREAT hearty one pot meal. Butt Kickin' Blacken contains neither slat nor sugar, and is available at http://www.capnrons.com/index.html?ID=BO_Conch. If you use another variety of Blacken you may have to adjust the salt and sugar content.

I love conch shells, and have only tried conch meat in a chowder before. When I was browsing through the seafood section recently, I ran into a friend who was buying conch meat. So, I bought some too. Haven't cooked conch meat til now, but wanted to try this recipe that I came across from a popular seafood chain restaurant called Jax Fish House. Conchs are harvested from the waters of the Caribbean and Flordia, and in season now during summer. Most conch meat are sold cleaned and trimmed…

This creamy conch chowder recipe is a nice mix of seafood and vegetables. Perfect for your next party and pairs well with a mango pepper sauce.

You've likely heard of conch shells, but have you tried any conch recipes? Conch is a little sweet and nutty and perfect for tasty dishes like fritters.

This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious.

This recipe was generously shared with me by Jan Knowles Myers, formerly of Key West, Florida. This history and recipe were in my second cookbook called I’ll Have What They’re Having.Jan says, “My hometown is Key West, and I am a 4th generation Key West native or “conch” and a 5th generation Florida native. Back when I was young, Key West was a quaint little fishing village with no where near the level of tourism that currently exists. I truly loved my childhood and growing up in Key…