Florida Cracker Conch Chowder

Dive into the rich, coastal flavors of Florida with this hearty Florida Cracker Conch Chowder—a true Southern gem that combines the tender, briny sweetness of conch meat with a vibrant medley of vegetables and aromatic spices. Simmered to perfection in a savory tomato-based broth with hints of thyme, paprika, and optional red pepper flakes for a subtle kick, this chowder bursts with layers of flavor and regional charm. Soft potatoes and carrots add the perfect hearty touch, while a squeeze of fresh lime brightens every spoonful. Perfect for a cozy dinner or a beachside gathering, this classic seafood soup is not only a nod to Florida's culinary history but also a celebration of simple, wholesome ingredients. Whether you're a seafood enthusiast or looking to try something uniquely Floridian, this conch chowder is sure to become a family favorite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 pound conch meat (fresh or frozen)
• 2 tablespoons olive oil
• 1 large yellow onion (chopped)
• 1 medium green bell pepper (chopped)
• 2 stalks celery (chopped)
• 4 cloves garlic (minced)
• 2 medium potatoes (peeled and diced)
• 2 medium carrots (peeled and sliced)
• 28 ounces diced tomatoes (canned, with juice)
• 2 tablespoons tomato paste
• 4 cups seafood or chicken stock
• 2 pieces bay leaves
• 1 teaspoon thyme (dried)
• 1 teaspoon paprika
• 0.5 teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley (chopped)
• 1 piece lime (cut into wedges, for serving)

Directions

Step 1

If frozen, thaw the conch meat completely. Using a meat mallet, tenderize the conch meat by pounding it until it becomes thin and soft. Dice the conch into small, bite-sized pieces and set aside.

Step 2

Heat the olive oil in a large stockpot over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for 5 minutes or until vegetables are softened and the onion becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the potatoes, carrots, diced tomatoes (with their juice), and tomato paste to the pot. Stir well to combine.

Step 5

Pour in the seafood or chicken stock. Add the bay leaves, dried thyme, paprika, red pepper flakes (if using), salt, and ground black pepper. Stir everything together.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30–40 minutes, or until the potatoes and carrots are tender.

Step 7

Add the diced conch meat to the pot. Simmer uncovered for an additional 10–15 minutes, stirring occasionally. Be careful not to overcook the conch, as it can become tough.

Step 8

Taste and adjust seasoning as needed. Remove the bay leaves before serving.

Step 9

Ladle the chowder into bowls and garnish with fresh parsley. Serve with lime wedges on the side to squeeze over the top for a burst of acidity.

Nutrition Facts

Serving size	3242.6 grams (3242.6g)

Amount per serving	% Daily Value*
Calories	1599

Total Fat 38.80g	50%
Saturated Fat 6.00g	30%
Polyunsaturated Fat 2.70g
Cholesterol 295mg	98%
Sodium 8129mg	353%
Total Carbohydrate 181.40g	66%
Dietary Fiber 30.20g	108%
Total Sugars 50.10g
Protein 145.80g	292%

Vitamin D 0IU	0%
Calcium 490mg	38%
Iron 22mg	122%
Potassium 6001mg	128%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.1%

Protein: 35.2%

Carbs: 43.8%