Florida Keys Chowder Recipes

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FLORIDA CRACKER CONCH CHOWDER



Florida Cracker Conch Chowder image

My father-in-law shared this recipe with me and I knew I had been accepted into the family. This recipe has been passed down generation after generation. Back in the day, his family would camp on empty islands, fish all day and make chowder in the evening. It is delicious.

Provided by Sherri at the Beach

Categories     Chowders

Time 1h15m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

1/4 lb bacon, chopped fine
2 onions, chopped
1 bunch green onion
2 garlic cloves, chopped
2 potatoes, chopped
3 cups water
2 lbs grouper, chopped (1 inch pieces)
1/2 teaspoon thyme
1/4 teaspoon basil
1/2 teaspoon salt
2 cups heavy cream
1 conch, chopped fine

Steps:

  • Saute bacon until just turning brown.
  • Add in onions, garlic and potatoes and cook 5 minutes, stirring occasionally.
  • Add in water, grouper and spices and bring to a simmer. Cook 15 minutes, covered.
  • Add in conch and cook 5 more minutes. Serve warm with crackers.
  • Note: I like mine with a touch of hot sauce added to the bowl.

AROMATIC BAHAMIAN CONCH CHOWDER



Aromatic Bahamian Conch Chowder image

According to The Florida Keys Cookbook, where I found this recipe, the Bahamians held the conch in mystical regard, believing its consumption enhanced male potency. They brought the recipe with them when they immigrated to the Florida Keys.

Provided by FLKeysJen

Categories     Chowders

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 21

1 teaspoon olive oil
2 1/2 cups chopped sweet onions
1 large bell pepper, chopped (about 1 cup)
1 cup lean ham, diced
2 large garlic cloves, minced
2 (14 1/2 ounce) cans chopped tomatoes
1 (6 ounce) can tomato paste
1/2 cup tomato juice
1 cup hot water (I use broth)
1 bay leaf
1 tablespoon barbecue sauce
1 teaspoon marjoram
1/2 teaspoon sage
1/4 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 -2 lb tenderized ground conch
busha browne's spicy & hot pepper sherry wine or brandy

Steps:

  • Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
  • Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.

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