You don't have to go to your favorite seafood restaurant for a shell of a soup. Instead satisfy your hankering for conch chowder with this simple recipe. It's certain to bowl you over.
At a glance
1/2 lb. melted butter 1 1/2 bunches celery, medium dice 2 Spanish onions, medium dice 1/2 lb. flour 2 quarts shrimp stock Pinch cayenne pepper 1 tbsp. Old Bay Seafood Seasoning Salt and pepper, to taste 3 large potatoes, small dice 1 quart heavy cream 2 cups tomato puree 4 lb. fresh conch, medium dice Sliced scallions Oyster crackers
Melt butter in stock pot; add celery and onion. Cook vegetables until translucent. Over low heat, add flour to make a roux. Cook roux for 3 minutes until blonde in color. Add shrimp stock and bring to low boil. Add cayenne, Old Bay, salt and pepper. Add potatoes and simmer until potatoes are tender, about 30 minutes. Add heavy cream and tomato puree; simmer to bring to desired temperature. Add conch and adjust seasoning. Simmer until conch is heated through. Serve in soup crock topped with sliced scallions and a side of oyster crackers.
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