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Cayman Conch Chowder

Cayman Conch Chowder is a traditional Cayman Island recipe for a classic soup of conch meat with bell peppers, tomatoes and coriander in a thick coconut milk base. The full recipe is presented here and I hope you enjoy this classic Cayman Island version of: Cayman Conch Chowder.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Additional Time:

(+over-night drying)

Makes:

1 jar

Rating:

Tags : Vegetable RecipesSaint-lucia Recipes

Cayman Conch Chowder is a traditional dish in Cayman Islands cuisine, known for its rich flavours and hearty ingredients. This savory chowder is perfect for a cozy night in or for entertaining guests with a taste of the Caribbean. If you can't get conch, then you can make a reasonable approximation of this dish using clam meat or similar.

Ingredients:

1kg fresh conch meat, cleaned and diced
1 onion, chopped
2 garlic cloves, minced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 tomatoes, chopped
700ml fish or vegetable stock
250ml coconut milk
4 tbsp fresh coriander, chopped
2 tbsp lime juice
Salt and freshly-ground black pepper to taste

Method:

Place a large pan over medium heat. Once hot add a little oil and use to fry the onion, garlic, and bell pepper until softened (about 4 minutes).

Add the diced conch and cook for 5 minutes then stir in the chopped tomatoes and fish or vegetable stock. Bring to a boil, reduce to a simmer and cook for 30 minutes.

Pour in the coconut milk, return to a simmer and cook for an additional 15 minutes.

Stir in the fresh coriander and lime juice, adjust the seasonings to taste with salt and freshly-ground black pepper.

Serve hot.