Entree: Saint Kitts and Nevis – Conch Chowder (Hearty Caribbean soup of tender conch simmered with vegetables in a spiced tomato and coconut broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and chopped
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 1 green bell pepper, chopped, approx. 5 oz (140 g)
- 2 stalks celery, chopped, approx. 3 oz (85 g)
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 Scotch bonnet pepper, seeded and finely chopped (optional)
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes, undrained
- 1 cup (240 ml) coconut milk
- 3 cups (710 ml) fish or chicken stock
- 2 medium potatoes, peeled and diced, approx. 10 oz (285 g)
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (6 g) paprika
- 1/2 tsp (3 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- Salt to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. If conch is fresh and firm, place in a pot with 2 cups (480 ml) water, 1 bay leaf, and a pinch of salt; simmer gently 30–45 minutes until tender; drain and chop into bite-size pieces. If already tender, skip simmering.
2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, bell pepper, and celery and sauté until softened, about 5–7 minutes.
3. Add the garlic and Scotch bonnet (if using) and cook 1 minute until fragrant. Stir in the tomato paste and cook 2 minutes to remove raw tomato flavor.
4. Add the diced tomatoes with their juices, coconut milk, stock, diced potatoes, thyme, remaining bay leaf, paprika, and black pepper. Bring to a gentle simmer.
5. Add the chopped conch to the pot, reduce heat, and simmer until potatoes are tender and flavors meld, about 15–20 minutes. Taste and add salt as needed.
6. Stir in the lime juice, remove bay leaves, and adjust seasoning. Ladle into bowls and garnish with chopped parsley. Serve hot.