Conch Season has just opened in Belize! It’s time to enjoy some flavourful conch dishes.
As we move into the cooler months for the year, nothing beats a home cooked hearty conch soup. With conch in season, try your hand at cooking a delicious conch chowder.
Boli’s Conch Chowder
- 1 cup salted pork fat, cubed
- 4 slices smoked bacon, diced
- 1 cup onion, diced
- 1 teaspoon garlic, diced
- 1 pound conch, cleaned tenderized, cubed
- 3 to 4 cups of water
- 14 ounce can evaporate milk
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon thyme
- 2 medium potatoes, cubed
- 2 medium coco-yam (taro root), cubed
- 1 tablespoon flour dissolved in ¼ to ½ cup water
Sauté pork fat and bacon until brown. Add onions and sauté until golden. In a large saucepot, bring water to boil. Stir in the onions, pork fat and bacon. Add garlic and conch. Reduce heat to medium and simmer for 1 ½ hour adding water as needed to keep conch covered. Remove pork fat and discard. Add potato and cocoa plus 2 cups of water. Season with salt, black pepper and thyme and continue simmering on medium heat for 30 to 40 minutes or until the potato and coco-yam (taro root) are tender. Add evaporated milk and thicken with flour and water mixture. Serves 6 portions.
*Recipe from Flavors of Belize, Second Edition. Header photo by Hot Mama's Belize.