A taste of the Caribbean and Florida, this Conch chowder is the cornerstone of the tropics. A touch of scotch bonnet peppers adds a wonderful heat.

RFT Ski & Dive Editor calls this Conch Chowder from Florida, "Seriously yum."

Whether you pronounce it “konk” or “conch”, this oceanic delight is a treasured staple throughout Bahamian cuisine — often prepared in a variety of ways using various methods. The large sea snail is a delicacy, most notably known to be eaten raw in salads or cooked in fritters and chowders. Its taste and texture resembles that of calamari, especially when fried. Nonetheless, one such way that happens to be my favorite is conch chowder. A slow simmered tomato-based soup, with a medley of root…

Nutritious, classic recipe for conch chowder blended with spices that add an island flare. Perfect as an appetizer but hearty enough to serve as a main meal. Makes fabulous leftovers for the lunchbox.

I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)

This creamy conch chowder recipe is a nice mix of seafood and vegetables. Perfect for your next party and pairs well with a mango pepper sauce.

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Conch has had a profound influence on the Florida Keys. Natives of Key West and the Bahamas proudly call themselves conchs, and in the p...

Conch Chowder recipe: My version of a New England Clam Chowder with Conch in place of the clams. A GREAT hearty one pot meal. Butt Kickin' Blacken contains neither slat nor sugar, and is available at http://www.capnrons.com/index.html?ID=BO_Conch. If you use another variety of Blacken you may have to adjust the salt and sugar content.

Perfect for a cool winter night -- Bahamian conch chowder. Here's my favourite recipe.