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Conch Chowder

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Ingredients
  Calamari steaks 2 Pound, sliced
  Light coconut milk 1 Can (10 oz)
  Clam juice 1⁄4 Cup (4 tbs)
  Water 3 Cup (48 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Ground white pepper 1 Tablespoon
  Lemon thyme 1 Tablespoon
  Orange zest 1 Tablespoon, dried
  Lime zest 1 Medium
  Lime juice 1⁄2 Medium
  Celery 1⁄2 Cup (8 tbs), chopped finely
  Cilantro 1⁄2 Cup (8 tbs), chopped finely
  Onion 1⁄2 Cup (8 tbs), chopped finely
  Can tomatoes 1 Can (10 oz), whole tomatoes crushed
  Scallions 1⁄2 Cup (8 tbs), chopped finely
  Garlic 1 Clove (5 gm), crushed
  Habenero pepper 1 Medium, chopped finely
  Potato 1 Medium, peeled and finely chopped
  Sea salt To Taste
Directions

MAKING
1) Heat the oil in a pot and add all the vegetables except cilantro and potatoes and sauté.
2) Add pepper, bay leaves and spices and mix well.
3) Add the lemon zest with the juice and add hand crushed tomatoes and all the liquid ingredients into the pot.
4) Add to the pot cilantro, potatoes and sea salt to taste and bring to a boil for few minutes.
5) Add Calamari and bring to simmer.
6) Place the pot in a thermo cooker and leave for 2 hours.

SERVING
7)Serve hot in a bowl.

TIPS
Served best with a Baguette.
The same recipe can be made by simmering the dish on a slow flame on the stove.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Cook Time: 
180 Minutes
Servings: 
4
Seafood chowders are rich with texture and flavor and here is a recipe to make one. Check out Stephanie making Turks & Caicos Conch Chowder using calamari steaks, coconut milk, vegetables and lot of flavors. Great treat to have on the beach!

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