Conch Chowder

About This Recipe

Conch chowder is a hearty, warming dish that showcases the conch harvested from the clear waters surrounding St. Kitts. Tenderised conch is simmered with sweet potato, corn, and coconut milk into a rich, slightly sweet chowder that is deeply satisfying any time of year.

Ingredients

Serves 4

• 400 gconch meat, tenderised and diced
• 2 mediumsweet potatoes, cubed
• 400 mlcoconut milk
• 2 cupsfish or vegetable stock
• 1 wholeonion, diced
• 2 clovesgarlic, minced

Instructions

1. 1

   Sauté base

   In a large pot, sauté onion and garlic in butter over medium heat for 3 minutes until soft.

2. 2

   Add conch and potato

   Add diced conch and sweet potato. Stir and cook 3 minutes.

3. 3

   Add liquids

   Pour in stock and coconut milk. Bring to a boil, then reduce to a simmer.

4. 4

   Cook until tender

   Simmer 25–30 minutes until sweet potato is tender and conch is cooked through. Season with salt, pepper, and a squeeze of lime.

Variations

• •

  Add corn kernels for sweetness and texture.

• •

  Stir in a handful of spinach at the end for colour.

Storage

Refrigerate up to 2 days. Reheat gently — do not boil, as conch toughens.

Frequently Asked Questions