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.

Sopa De Caracol (conch Chowder)

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

  1. In a large pot, sauté the onion, bell peppers, and garlic until softened.
  2. Add the diced conch meat and cook for 5 minutes.
  3. Stir in the tomatoes, coconut milk, and broth. Add the whole scotch bonnet pepper.
  4. Simmer for 45 minutes, or until the conch is tender.
  5. Remove the scotch bonnet pepper and stir in the lime juice. Season with salt and pepper to taste.
  6. 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