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Cayman White or Red Conch Chowder (Traditional Cayman Style) recipe
This Cayman-inspired conch chowder is a creamy, dreamy treat after a cold day. Heat the butter in a skillet; saute’ 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.
Serves 4
Ingredients
– 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
– 1 cup heavy cream (35%)
– 2 cups fish stock
– 2 cups of water
– 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 to your degree of spiciness
Method
- Add water and cut up conch into a pot and boil on medium heat for 20 minutes. Top up with hot water if needed.
- Then in a skillet heat the butter; sauté the leeks, carrots, onion, and garlic for 2 minutes and add into the same pot after the 20 mins.
- Add the wine, cream, corn starch, fish stock, and rest of seasonings into the same pot. * If making Red Conch Chowder add your desired amount of tomato paste
- Add the potatoes and seasonings;
- Simmer another 10 mins until the potatoes are cooked. Give it a stir once or twice
- Remove Bay leaf and serve
Serve with sliced baguette or garlic bread, bread roll or saltine crackers
16oz CI$9 and 32oz bowl is CI$15
