Conch Chowder

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Conch Chowder

Conch Chowder


  • 1 pound conch trimmed, tenderized
  • 3 tablespoons strained lime juice
  • 5 tablespoons tomato paste
  • 4 strips bacon chopped
  • 3 tablespoons oil
  • 1 onion finely chopped
  • 3 ribs celery finely chopped
  • 4 cloves garlic minced
  • 1 green bell pepper seeded, finely chopped
  • 1 chile pepper seeded, finely chopped
  • 4 to matoes seeded, chopped
  • 1/4 cup rum
  • 1 p


  • Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.

    Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.

    Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.

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