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   Wednesday, September 23, 2020 

St. Kitts and Nevis Flag Conch Chowder



Preparation Time: 10 minutes
Cooking Time: 1 1/2 hours
Serves: 4-6
Country: Saint Kitts & Nevis


  • 1 pound conch, trimmed, tenderized
  • 3 tablespoons strained lime juice
  • 5 tablespoons tomato paste
  • 4 strips bacon, chopped
  • 3 tablespoons oil
  • 1 onion, finely chopped
  • 3 ribs celery, finely chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, seeded, finely chopped
  • 1 hot pepper, seeded, finely chopped
  • 4 tomatoes, seeded, chopped
  • 1/4 cup rum
  • 1 pound potatoes, peeled, diced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon Hot sauce
  • Salt, pepper
  • 1/4 cup chopped fresh cilantro


  1. 1. Cut the conch into 1/2 inch pieces and place in a bowl.
  2. Add the lime juice and tomato sauce and mix well; set aside to marinate.
  3. In a large stew pot, cook the bacon until browned.
  4. Pour off the fat.
  5. Add the olive oil, onion, celery, garlic, green pepper, and hot pepper.
  6. Cook over medium-low heat until very lightly browned.
  7. Add the tomatoes and cook for 1 minute.
  8. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, and then simmer for about 1 hour. Potatoes should be tender. Discard bay leaf.
  9. Stir in the Hot Sauce and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.

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