Conch Chowder, Cayman-StyleTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 5 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:87.6 kcal
Proteins:1.8 g
Fats:4.1 g
Carbohydrate:10.8 g
Fibers:1.5 g
Sugar:1 g
Cholesterol:13.4 mg
Sodium:20.8 mg
Calcium:39.3 mg
Energy:320 kcal
Proteins:6.5 g
Fats:14.8 g
Carbohydrate:39.3 g
Fibers:5.6 g
Sugar:3.7 g
Cholesterol:49 mg
Sodium:75.8 mg
Calcium:143.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
454
g
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
heavy cream 35%
500
ml
fish stock
500
ml
water
125
ml
dry white wine
1
knob of butter
2.5
ml
cornstarch dissolved in a little water
marjoram, cumin seed
1
bay leaf
salt, pepper, nutmeg
1
ml
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.
CHEF'S NOTES
An original recipe from the Safehaven Restaurant in Grand Cayman
