Paleo Bahamian Conch Chowder
Dive into a bowl of tropical comfort with this flavorful and nourishing **Paleo Bahamian Conch Chowder**! Featuring tender conch meat, sweet potatoes, and a medley of vibrant vegetables, this chowder is simmered in a fragrant blend of coconut milk, fish stock, and warming spices like thyme, paprika, and cayenne. Inspired by the traditional flavors of the Bahamas, this paleo-friendly recipe swaps heavy dairy for rich, creamy coconut milk while staying gluten, grain, and refined sugar-free. The addition of lime juice and fresh cilantro adds a bright, zesty finish, perfectly complementing the savory depth of the dish. Ready in just over an hour, this wholesome, one-pot meal is perfect for cozy nights or serving a crowd. Ideal for seafood lovers, it’s a tropical twist on chowder you won’t want to miss!
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Recipe Information
Ingredients
- 1 pound conch meat, cleaned and chopped
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 2 pieces celery stalks, diced
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 large sweet potatoes, peeled and diced
- 14 ounces crushed tomatoes
- 4 cups fish stock
- 1 cup coconut milk
- 1 teaspoon thyme leaves
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 bay leaf
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped
Instructions
Begin by cleaning the conch meat thoroughly and chopping it into bite-sized pieces, ensuring any tough parts are removed.
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion, celery, carrots, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped sweet potatoes to the pot, followed by the crushed tomatoes and fish stock. Bring the mixture to a simmer.
Once the pot is simmering, add the chopped conch meat, coconut milk, thyme leaves, paprika, cayenne pepper, bay leaf, sea salt, and black pepper. Stir well to combine all ingredients.
Allow the chowder to simmer gently for 30-35 minutes, or until the conch is tender and the sweet potatoes are cooked through.
Remove the bay leaf from the pot. Stir in the lime juice and chopped cilantro just before serving.
Taste and adjust seasoning if necessary, then serve the chowder hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4980 mg | 217% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 54.8 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3254 mg | 69% | |
*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.
