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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Clean the conch thoroughly and tenderize it using a meat mallet. Cut the conch into small bite-sized pieces.
Place the conch in a pot with enough water or seafood stock to cover it. Simmer gently until the conch becomes tender, approximately 30–45 minutes.
Reserve the cooking liquid for the chowder.
Heat the butter and olive oil over medium heat in a large soup pot.
Add the diced green bell peppers and onion, if using. Sauté for approximately 4–5 minutes until softened.
Add the minced garlic and cook for another minute, stirring continuously to prevent burning.
Pour in the white wine and allow it to simmer for 3–5 minutes, letting some of the alcohol evaporate and the flavor concentrate.
Add the diced potatoes to the pot along with the seafood stock and reserved conch cooking liquid.
Season lightly with salt and black pepper.
Bring to a gentle boil, then reduce the heat and simmer until the potatoes are almost tender, approximately 15–20 minutes.
Add the cooked, chopped conch to the chowder.
Add the broccoli florets and continue simmering for approximately 5–7 minutes, until the broccoli is tender but still retains some texture.
Reduce the heat to low and slowly stir in the heavy cream.
Allow the chowder to warm through gently. Do not allow it to boil rapidly after adding the cream, as this can cause the cream to separate.
Adjust the seasoning with additional salt and freshly ground black pepper.
Stir in most of the freshly chopped chives, reserving a small amount for garnish.
Simmer gently for another 3–5 minutes before serving.
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For a thicker chowder consistency, remove approximately 2 cups of the cooked potatoes and broth, blend until smooth, and return the mixture to the soup before adding the cream.
For extra Caribbean flavor, you can also add fresh thyme, celery, a small amount of Scotch bonnet pepper, or a squeeze of fresh lime at the end.
How do I tenderize the conch?
Use a meat mallet to tenderize the conch before cooking.
Can I use a different type of stock?
Yes, you can use either fish stock or seafood stock.
How can I make the chowder thicker?
Blend 2 cups of the cooked potatoes and broth until smooth and return it to the soup before adding the cream.
What can I serve with this chowder?
Serve with crusty bread, garlic bread, coconut bread, or traditional Caribbean hard dough bread.
Can I add more vegetables?
Yes, you can add fresh thyme, celery, or a small amount of Scotch bonnet pepper for extra flavor.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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