Gluten-Free Bahamian Conch Chowder
Dive into a bowl of tropical comfort with this Gluten-Free Bahamian Conch Chowder, a vibrant and hearty dish brimming with island-inspired flavors. Tender chunks of fresh conch are paired with a colorful medley of vegetables—carrots, celery, bell peppers, and potatoes—simmered in a rich, tomato-based broth infused with fresh thyme, a hint of heat from crushed red pepper flakes, and a zesty finish of lime juice. This gluten-free recipe captures the essence of Bahamian cuisine with its balance of savory and citrusy notes, making it perfect for seafood lovers and those seeking a taste of the tropics. Ready in just 90 minutes, this chowder is a comforting yet exotic meal that’s sure to impress at any dinner table.
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Recipe Information
Ingredients
- 1 pound Fresh conch meat
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 stalks Celery stalks, diced
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic cloves, minced
- 1 large Potato, peeled and diced
- 4 cups Gluten-free chicken broth
- 2 tablespoons Tomato paste
- 14.5 ounces Canned diced tomatoes
- 1 teaspoon Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh lime juice
Instructions
Clean the conch meat thoroughly and cut it into small bite-sized pieces.
In a bowl, marinate the conch pieces with lemon juice and a pinch of salt. Let it sit for 10 minutes.
In a large pot, heat olive oil over medium heat. Add diced onion, celery, carrot, and red bell pepper. Sauté for 5 minutes until vegetables start to soften.
Add minced garlic to the pot and sauté for another minute until fragrant.
Stir in the diced potatoes, gluten-free chicken broth, tomato paste, and canned diced tomatoes (with their juices).
Add the thyme, bay leaf, salt, black pepper, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the chowder simmer for 30 minutes.
After 30 minutes, add the marinated conch along with its juices to the pot.
Simmer for an additional 20 minutes until the conch is tender.
Remove the bay leaf, and finish the chowder by adding fresh lime juice and chopped parsley.
Taste and adjust seasoning if necessary.
Serve hot and enjoy the flavors of the Bahamas in a hearty gluten-free chowder!
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 7183 mg | 312% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 32.0 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3472 mg | 74% | |
*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.
