Entree: Turks and Caicos Islands – Conch Chowder (Hearty tomato-based soup of stewed conch and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and diced
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 stalks celery, chopped (about 3 oz / 85 g)
- 1 medium green bell pepper, chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 3 tbsp (45 ml) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 3 cups (720 ml) fish or chicken stock
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g)
- 1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 1 bay leaf
- 1/2 cup (120 ml) coconut milk (optional for richness)
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro

Instructions

1. Tenderize conch if needed by pounding lightly or simmering 20 minutes in water, then drain and dice. Pat dry.
2. Heat oil in a large pot over medium heat. Add onion, celery, and bell pepper and cook until softened, about 5–6 minutes. Stir in garlic and optional Scotch bonnet and cook 1 minute more.
3. Add tomato paste and cook, stirring, 2 minutes. Stir in diced tomatoes, stock, potatoes, thyme, and bay leaf. Bring to a simmer.
4. Reduce heat and simmer gently until potatoes are nearly tender, about 10–12 minutes.
5. Add diced conch to the pot and simmer until conch is tender, 12–20 minutes depending on thickness. Avoid overcooking; conch should be tender but not rubbery.
6. Stir in coconut milk if using, lime juice, salt, and black pepper. Simmer 2–3 minutes to meld flavors. Adjust seasoning to taste.
7. Remove bay leaf, stir in chopped parsley or cilantro, and serve hot with crusty bread or crackers.