Conch Chowder Recipe

Tenderize and Simmer Conch

If using whole conch, tenderize by pounding thinly between plastic wrap or slice thinly against the grain. Dice into bite-size pieces. In a large pot, combine the stock, white wine (if using), bay leaves, thyme sprigs, and peppercorns. Bring to a gentle simmer over medium heat. Add the diced conch, reduce heat to low, and gently poach until just tender, about 20–30 minutes depending on thickness. Remove conch with a slotted spoon and set aside. Strain the broth through a fine-mesh sieve into a bowl, discard solids, and return strained broth to the pot. Taste broth and adjust seasoning lightly — it should be flavorful but not overly salty since more seasoning will be added later.

Sauté Aromatics

In a separate heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, celery, and green bell pepper. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Add Tomatoes and Potatoes

Add the diced tomatoes and diced potatoes to the aromatics. Cook, stirring, for 2–3 minutes to combine flavors.

Make a Roux

Sprinkle the flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste. Slowly whisk in about 1 cup of the warm strained conch broth to form a smooth slurry, then gradually whisk in the remaining broth until fully combined and smooth.

Simmer Until Potatoes Are Tender

Bring the chowder to a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes. Stir occasionally to prevent sticking.

Finish with Dairy and Seasoning

Lower the heat to medium-low. Stir in the milk and heavy cream. Add the crushed dry thyme, smoked paprika, hot sauce (if using), salt, and freshly ground black pepper. Taste and adjust seasoning. If the chowder is too thick, add a little more stock or milk to reach desired consistency.

Return Conch to Chowder

Add the reserved tender conch to the pot and warm through over low heat for 3–5 minutes — do not boil vigorously, which can toughen the conch. Remove and discard the bay leaves and thyme sprigs if still present.

Ladle the chowder into warmed bowls. Sprinkle chopped parsley and sliced chives over each bowl. Serve with lime wedges to squeeze over the chowder for brightness and crusty bread or crackers on the side. Serve immediately.