Florida Cracker Conch Chowder
Dive into the rich, coastal flavors of Florida with this hearty Florida Cracker Conch Chowder—a true Southern gem that combines the tender, briny sweetness of conch meat with a vibrant medley of vegetables and aromatic spices. Simmered to perfection in a savory tomato-based broth with hints of thyme, paprika, and optional red pepper flakes for a subtle kick, this chowder bursts with layers of flavor and regional charm. Soft potatoes and carrots add the perfect hearty touch, while a squeeze of fresh lime brightens every spoonful. Perfect for a cozy dinner or a beachside gathering, this classic seafood soup is not only a nod to Florida's culinary history but also a celebration of simple, wholesome ingredients. Whether you're a seafood enthusiast or looking to try something uniquely Floridian, this conch chowder is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound conch meat (fresh or frozen)
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 1 medium green bell pepper (chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
- 2 medium potatoes (peeled and diced)
- 2 medium carrots (peeled and sliced)
- 28 ounces diced tomatoes (canned, with juice)
- 2 tablespoons tomato paste
- 4 cups seafood or chicken stock
- 2 pieces bay leaves
- 1 teaspoon thyme (dried)
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley (chopped)
- 1 piece lime (cut into wedges, for serving)
Instructions
If frozen, thaw the conch meat completely. Using a meat mallet, tenderize the conch meat by pounding it until it becomes thin and soft. Dice the conch into small, bite-sized pieces and set aside.
Heat the olive oil in a large stockpot over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for 5 minutes or until vegetables are softened and the onion becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the potatoes, carrots, diced tomatoes (with their juice), and tomato paste to the pot. Stir well to combine.
Pour in the seafood or chicken stock. Add the bay leaves, dried thyme, paprika, red pepper flakes (if using), salt, and ground black pepper. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30–40 minutes, or until the potatoes and carrots are tender.
Add the diced conch meat to the pot. Simmer uncovered for an additional 10–15 minutes, stirring occasionally. Be careful not to overcook the conch, as it can become tough.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Ladle the chowder into bowls and garnish with fresh parsley. Serve with lime wedges on the side to squeeze over the top for a burst of acidity.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
