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Conch Chowder, Cayman-Style Recipe
Flavors of the Cayman Islands
Cooking time: Under 30 minutes
Total time: 30 to 60 minutes
Preparation time: 5 minutesCooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
An original recipe from the Safehaven Restaurant in Grand Cayman
Ingredients
Ingredients for 4 servings
- 454 g (1 lb.) finely chopped conch
- 1/2 Leek, finely chopped
- 1 carrot, finely diced
- 1 onion, minced
- 2 potatoes, cut into small dice
- 5 cloves of garlic, minced
- 250 ml (1 cup) heavy cream (35%)
- 500 ml (2 cups) fish stock
- 500 ml (2 cups) water
- 125 ml (1/2 cup) dry white wine
- A knob of butter
- 1/2 tsp. cornstarch dissolved in a little water
- Marjoram, cumin seed
- 1 bay leaf
- Salt, pepper, nutmeg
- A few drops of Scotch bonnet pepper sauce
- (optional - or use Tabasco)
Method
- heat the butter in a skillet; sauté the leeks, carrots, onion and garlic for 2 minutes;
- add the wine, cream, water and fish stock;
- add the potatoes, conch, and seasonings;
- simmer until the potatoes are cooked.
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