Conch Chowder Recipe! 1/4 teaspoon crushed red chili flakes, or Cayenne pepper to taste, 1 jalapeno or habanero pepper, seeded and diced! In a large pot or stock pot, cook the bacon over medium heat until browned approximately 5 minutes. Remove the bacon and leave the grease.
Add the onions, celery, carrots, potatoes, parsley, and bell peppers and cook over medium-high heat until soft, 4-5 minutes. (stirring occasionally) Now add the hot pepper and garlic and cook for about a minute. Pour in the diced tomatoes and cook for 2 minutes while stirring. Add the clam juice, the water, the potatoes and bring to a boil.
This Conch Chowder recipe is robust and full of flavor. It’s a great choice for friends and family. If you want more spice, experiment with some chili options. Some Like Their Conch Chowder Hot! If you like it hot, try some cayenne pepper (Tabasco) or diced jalapeno peppers. If you like it hot, hot try some diced habanero or scotch bonnet peppers!
Add the clam juice, the water, the potatoes and bring to a boil. Put in the cheesecloth with spices, reduce the heat, and simmer, stirring occasionally, for 25 to 30 minutes. Combine the conch with the other ingredients and cook until the meat is tender, about another 20 to 25 minutes minutes.