Entree: United States – U.S. Virgin Islands – Conch Chowder

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) cleaned conch meat, chopped into 1/2-inch pieces (see instructions for tenderizing)
- 4 oz (115 g) salt pork or smoked pork, diced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 large yellow onion, diced, approx. 8 oz (225 g)
- 1 medium green bell pepper, diced, approx. 6 oz (170 g)
- 2 stalks celery, diced, approx. 3 oz (85 g)
- 3 garlic cloves, minced, approx. 9 g
- 1 small Scotch bonnet pepper (or habanero), whole (approx. 20 g) — left whole for flavor or slit/seeded if you want heat
- 1 (14 oz) can diced tomatoes, with juices, 14 oz (400 g)
- 2 tbsp (33 g) tomato paste
- 4 cups (960 ml) seafood or fish stock (or water + seafood bouillon)
- 1 lb (450 g) red or Yukon potatoes, peeled and diced into 1/2-inch (about 2 cups / 300 g)
- 1/2 cup (120 ml) coconut milk (light or regular)
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 whole allspice berries (pimento) or 1/4 tsp ground allspice
- 3 scallions (green onions), thinly sliced, approx. 45 g
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) fresh lime juice
- 1 1/2 tsp (8 g) sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper, adjust to taste
- Optional: crusty bread or johnnycakes for serving

Instructions

Short Description:
A hearty U.S. Virgin Islands conch chowder featuring tender conch meat simmered in a rich tomato-based broth with potatoes, peppers, and island spices. Finished with coconut milk and bright lime for a balanced, comforting main course.

Regional Notes:
This U.S. Virgin Islands version emphasizes a tomato-potato broth with green bell pepper, Scotch bonnet pepper, thyme, and whole allspice (pimento) for authentic island aroma. Salt pork (or smoked pork) and a light splash of coconut milk give the chowder regional richness while the conch is pre-tenderized so the texture is pleasantly chewy but not tough.

1. Tenderize the conch: place conch in a medium pot, cover with water, add 1 tbsp (15 ml) vinegar or a splash of lime juice and a pinch of salt. Bring to a gentle simmer and cook 20–30 minutes until just tender when pierced. Drain, reserve about 1 cup (240 ml) of the cooking liquid, and chop conch into bite-size pieces if not already chopped.
2. In a large heavy pot or Dutch oven over medium heat, add diced salt pork and cook until fat renders and pieces begin to brown, about 4–5 minutes. Remove most of the cooked pork pieces with a slotted spoon and set aside, leaving rendered fat in the pot.
3. Add vegetable oil and butter to the rendered fat. When butter melts, stir in flour and cook, stirring constantly, 1–2 minutes to form a light roux (do not brown too dark). This will thicken the chowder.
4. Add diced onion, bell pepper, and celery to the pot and sauté until softened, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
5. Stir in tomato paste and cook 1 minute, then add canned diced tomatoes with their juices. Mix to combine.
6. Pour in seafood stock and the reserved conch cooking liquid (if any). Add diced potatoes, whole Scotch bonnet pepper (leave whole for milder heat or slit for more heat), thyme sprigs, bay leaves, and whole allspice berries. Bring to a simmer, then reduce heat and simmer gently until potatoes are nearly tender, about 12–15 minutes.
7. Add the chopped, tenderized conch and the cooked salt pork pieces back to the pot. Stir in coconut milk and simmer gently 5–8 minutes more until conch is heated through and flavors meld. Do not overcook conch to avoid toughness.
8. Remove and discard thyme stems, bay leaves, and whole Scotch bonnet (if left whole). Stir in lime juice, chopped parsley, and sliced scallions. Taste and adjust salt and pepper.
9. Ladle chowder into bowls and serve hot with crusty bread or johnnycakes if desired.