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Bahama Breeze Restaurant Conch Chowder


  • 2 tablespoons olive oil
  • 1 pound Conch meat, chopped
  • 2 tablespoons garlic
  • 1 1/2 cup onions, diced 1/2-inch
  • 1/2 cup celery, diced 1/2-inch
  • 3 tablespoons tomato paste
  • 1 quart chicken broth
  • 2 teaspoons thyme, fresh
  • 1 teaspoon oregano, fresh
  • 1/2 cup carrots, diced 1/2-inch
  • 2 cups clam juice
  • 1 1/2 cups potatoes, diced
  • 1 1/2 cups tomatoes, diced
  • Salt and pepper to taste


  1. Place oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes.
  2. Add the garlic, onions, celery, carrots and potatoes. Sauté for 2 minutes.
  3. Add all the remaining ingredients, mix well and bring to a boil.
  4. Simmer until the potatoes are tender.
  5. Adjust seasoning with salt and pepper to taste.

By Chef Fred Shrock from Bahama Breeze Restaurant.

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