Chipotle conch chowder

By • February 4, 2015 0 Comments

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Author Notes: For Super Bowl dinner, I was going to make a creamy conch chowder but didn't have any frozen corn, so I decided to try a red version. It was a hit! I was inspired by an Emeril Lagasse recipe but did not have all of his ingredients either,. I've adapted that recipe here. To make it more like a gumbo, substitute yellow rice for the potatoes and use gumbo file to thicken.Kingfishercooks


Serves 4

  • 8 ounces Pancetta finely diced
  • 2 Well cleaned leeks or shallots thinly sliced
  • 2 Carrots cleaned and diced
  • 2 Celery stalks cleaned and diced
  • 1 Red pepper cleaned and diced
  • 1 Jalepeno cleaned and diced without seeds or membranes
  • 1 Chipotle pepper diced with 2 tablespoons of sauce or to taste
  • 1 Box Pomi chopped tomatoes
  • 4 cups Clam juice
  • 1 Bay leaf
  • 3 sprigs Thyme
  • 1 pound Conch
  • 1 teaspoon Chopped garlic
  • Salt and pepper
  • 1/4 cup Chopped parsley
  • 1/4 cup Chopped cilantro
  • Zest of 1/2 lemon
  • 16 Small new potatoes cut into 1/4 inch pices
  1. Put the pancetta in the soup pot over medium heat. I keep it in the center to render a bit. Add the veggies except the potatoes around the edges. Be sure they are cut into about the same size pieces.
  2. Pulse the conch in the food processor to 1/4 inch or smaller pieces.
  3. Stir the pancetta around with the veggies for about ten minutes. You do not want any of it to brown. If your pancetta does not throw off enough fat to keep the veggies moist, add a table spoon of good olive oil. Add the chopped tomatoes and the potatoes, then the herbs. Give a good stir.
  4. After about 5 minutes, add the clam juice, and simmer for about 1/2 hour.
  5. Add the conch and simmer another 1/2 hour. If it is too thick, add some water. If too thin, add a bit of flour mixed with red wine so there are no lumps.
  6. Season with salt and pepper and add the parsley and cilantro and lemon zest. Serve!

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