Conch Chowder Recipe Video
Ingredients
| Calamari steaks | 2 Pound, sliced | |
| Light coconut milk | 1 Can (10 oz) | |
| Clam juice | 1⁄4 Cup (4 tbs) | |
| Water | 3 Cup (48 tbs) | |
| White wine | 1⁄2 Cup (8 tbs) | |
| Ground white pepper | 1 Tablespoon | |
| Lemon thyme | 1 Tablespoon | |
| Orange zest | 1 Tablespoon, dried | |
| Lime zest | 1 Medium | |
| Lime juice | 1⁄2 Medium | |
| Celery | 1⁄2 Cup (8 tbs), chopped finely | |
| Cilantro | 1⁄2 Cup (8 tbs), chopped finely | |
| Onion | 1⁄2 Cup (8 tbs), chopped finely | |
| Can tomatoes | 1 Can (10 oz), whole tomatoes crushed | |
| Scallions | 1⁄2 Cup (8 tbs), chopped finely | |
| Garlic | 1 Clove (5 gm), crushed | |
| Habenero pepper | 1 Medium, chopped finely | |
| Potato | 1 Medium, peeled and finely chopped | |
| Sea salt | To Taste |
Nutrition Facts
Serving size
Calories 425 Calories from Fat 107
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 4.5 g22.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 323.2 mg13.5%
Total Carbohydrates 35 g11.5%
Dietary Fiber 5.6 g22.2%
Sugars 2.3 g
Protein 40 g80.8%
Vitamin A 20.7% Vitamin C 62%
Calcium 9.1% Iron 16.2%
*Based on a 2000 Calorie diet
Directions
1) Heat the oil in a pot and add all the vegetables except cilantro and potatoes and sauté.
2) Add pepper, bay leaves and spices and mix well.
3) Add the lemon zest with the juice and add hand crushed tomatoes and all the liquid ingredients into the pot.
4) Add to the pot cilantro, potatoes and sea salt to taste and bring to a boil for few minutes.
5) Add Calamari and bring to simmer.
6) Place the pot in a thermo cooker and leave for 2 hours.
SERVING
7)Serve hot in a bowl.
TIPS
Served best with a Baguette.
The same recipe can be made by simmering the dish on a slow flame on the stove.
Editors Review
Seafood chowders are rich with texture and flavor and here is a recipe to make one. Check out Stephanie making Turks & Caicos Conch Chowder using calamari steaks, coconut milk, vegetables and lot of flavors. Great treat to have on the beach!Chef
