Sopa De Caracol (conch Chowder)
Sopa de Caracol, also known as Conch Chowder, is a traditional Bahamian dish that features tender conch meat in a flavorful broth. This hearty soup is a staple in Bahamian cuisine and is perfect for a comforting meal.
Ingredients
- 1 lb conch meat, cleaned and diced
- 1 onion, chopped
- 2 bell peppers, diced
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 cup coconut milk
- 4 cups fish or vegetable broth
- 1 scotch bonnet pepper, whole
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion, bell peppers, and garlic until softened.
- Add the diced conch meat and cook for 5 minutes.
- Stir in the tomatoes, coconut milk, and broth. Add the whole scotch bonnet pepper.
- Simmer for 45 minutes, or until the conch is tender.
- Remove the scotch bonnet pepper and stir in the lime juice. Season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Wooden spoon Ladle
Tools
Pot Stove
Serving suggestions
Sopa de Caracol is best served with a side of Bahamian Johnny cake or crusty bread.
Tips & tricks
For a spicier chowder, you can chop the scotch bonnet pepper and add it to the soup instead of leaving it whole.
Cost
$25