Florida Keys Conch Chowder Bowl
Florida Keys tradition reading tender conch meat simmered in a tomato-based broth with bell pepper, celery, potato, and a touch of Scotch bonnet, plated in a deep bowl with buttered Cuban bread and a lime wedge for the Key West fishing-shack weekend lunch.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound conch meat between paper towels 30 seconds, cube into 1.5cm pieces. Peel and cube potatoes into 1.5cm pieces. Finely chop bell peppers, celery, onion, and seeded Scotch bonnet. Mince garlic. Pick parsley leaves.
Saute
Heat 2 tbsp olive oil in a heavy saucepan over medium 1 minute. Add onion, bell pepper, celery with 0.5 tsp salt, stir every 2 minutes for 5–6 minutes until softened.
Build 1
Add garlic, Scotch bonnet, thyme, Mexican oregano, smoked paprika, remaining 1.5 tsp salt over medium 60 seconds. Stir in tomato paste 60 seconds until brick red.
Simmer
Pour in canned tomatoes, seafood stock, bay leaves, potato, black pepper. Bring to boil over high 3–4 minutes, reduce to low, cover, simmer 24 minutes until potato is fork-tender.
Build 2
Add conch meat and 2 tbsp olive oil over low heat 10 minutes, stirring once at 5 minutes, until conch turns opaque and tender. While conch cooks, melt 2 tbsp butter in a skillet over medium 60 seconds, toast Cuban bread slices 4–5 minutes turning once until golden. Off heat, stir lime juice into chowder.
Plate
Discard bay leaves. Ladle chowder into two deep bowls, scatter parsley over each, set a toasted Cuban bread slice on the rim of each bowl, lay a lime wedge alongside each.
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