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Restaurants›Aruba Beach Cafe›Caribbean Conch Chowder Recipe

Caribbean Conch Chowder Recipe

Name: Aruba Beach Cafes Caribbean Conch Chowder Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 6 cups vegetable or seafood stock; 14 oz canned crushed tomatoes; 1 cup water; 2 tbs tomato paste; 1 tbs white wine (optional); 1 lb fresh conch meat (or cleaned frozen conch); 2 tbs lime juice (for tenderizing conch); 2 tbs butter; 2 tbs olive oil; 1 each yellow onion, medium, finely diced; 1 each bell pepper (red or green), diced; 2 each celery stalks, diced; 1 each carrot, medium, peeled and diced; 4 cloves garlic cloves, minced; 1 each scotch bonnet or habanero pepper, seeded and finely chopped; 2 tbs fresh thyme (or 1 tsp dried); 2 each bay leaves; 2 cups potatoes (Yukon gold or russet), peeled and diced 1/2-3/4 inch; 1 cup corn kernels (fresh or frozen); 1 tsp allspice (ground); 1 tsp paprika; 1 tsp black pepper; 1 tsp salt; 1 tsp sugar (optional, to balance acidity); 1 cup coconut milk (full-fat, for creaminess); 1 tbs fresh cilantro or parsley, chopped; 4 each lime wedges, to serve

Inspired by Aruba Beach Cafe

Time1h

Serves4

Spicy tomato base with conch and vegetables.

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Ingredients

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Broth & Base

6 cups vegetable or seafood stock

14 oz canned crushed tomatoes

1 cup water

2 tbs tomato paste

1 tbs white wine (optional)

Conch & Seafood

1 lb fresh conch meat (or cleaned frozen conch)

2 tbs lime juice (for tenderizing conch)

2 tbs Butter

Aromatics & Vegetables

2 tbs olive oil

1 each yellow onion, medium, finely diced

1 each bell pepper (red or green), diced

2 each celery stalks, diced

1 each carrot, medium, peeled and diced

4 cloves Garlic cloves, minced

1 each scotch bonnet or habanero pepper, seeded and finely chopped

2 tbs fresh thyme (or 1 tsp dried)

2 each bay leaves

Starch & Texture

2 cups potatoes (Yukon gold or russet), peeled and diced 1/2-3/4 inch

1 cup corn kernels (fresh or frozen)

Seasoning & Finish

1 tsp allspice (ground)

1 tsp Watkins paprika

1 tsp black pepper

1 tsp Celtic sea salt

1 tsp sugar (optional, to balance acidity)

1 cup coconut milk (full-fat, for creaminess)

1 tbs fresh cilantro or parsley, chopped

4 each lime wedges, to serve

Method

Conch Preparation

Tenderize Conch

If using fresh conch, thinly slice or pound the conch meat to tenderize. Place sliced conch in a bowl, add lime juice, toss, and let sit 15 minutes. Rinse under cold water and pat dry. If using pre-tenderized frozen conch, thaw and pat dry.

Cut the prepared conch into 1/2-inch pieces (bite-sized). Set aside.

Aromatics & Vegetables

Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, bell pepper, celery, and carrot. Sauté, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add minced garlic, chopped scotch bonnet (or habanero) and fresh thyme. Cook 1–2 minutes more until fragrant, stirring so garlic does not burn.

Building the Base

Stir in tomato paste and cook 1 minute to deepen flavor. Pour in white wine (if using) and let it reduce for about 1 minute.

Add crushed tomatoes, vegetable or seafood stock, and 1 cup water. Stir to combine.

Add bay leaves, paprika, allspice, black pepper, and 1 tsp salt. Bring mixture to a gentle boil, then reduce heat to a simmer.

Simmering & Starches

Add diced potatoes to the simmering broth. Partially cover and simmer until potatoes are nearly tender, about 12–15 minutes, stirring occasionally so potatoes don’t stick.

Add corn kernels and continue simmering 4–5 minutes until corn is heated through and potatoes are fully tender.

Cooking the Conch

In a small skillet, melt butter over medium-high heat. Add the prepared conch pieces and sear briefly for 1–2 minutes per side until they just become opaque and develop a light golden edge. Conch cooks fast and overcooking will make it rubbery.

Transfer seared conch to the simmering chowder and stir gently to combine. Simmer together 3–4 minutes so flavors meld and conch finishes cooking.

Finish & Adjust

Stir in coconut milk and butter (if you prefer extra richness). Warm gently—do not boil after adding coconut milk—to avoid separation.

Taste and adjust seasoning with additional salt, a pinch of sugar if tomatoes are too acidic, and more black pepper if desired. Remove bay leaves.

Ladle chowder into bowls, garnish with chopped cilantro or parsley, and serve with lime wedges on the side for squeezing over each serving.