Paleo Bahamian Conch Chowder

Dive into the flavors of the Caribbean with this hearty and nourishing Paleo Bahamian Conch Chowder! Packed with tender conch meat, creamy coconut milk, and vibrant vegetables like sweet potatoes, red bell peppers, and carrots, this grain-free and dairy-free recipe brings a tropical twist to traditional chowder. The addition of fish stock, fresh lime juice, and fragrant spices like thyme, paprika, and cayenne creates a bold and zesty broth that's as satisfying as it is wholesome. Perfect for a paleo-friendly meal, this protein-rich soup is ideal for warming up on a chilly day or as a crowd-pleasing starter for your next dinner party. Ready in just over an hour and brimming with island-inspired goodness, this soup is sure to transport your taste buds straight to the Bahamas.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 pound conch meat, cleaned and chopped
• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 2 pieces celery stalks, diced
• 2 medium carrots, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic cloves, minced
• 1 large sweet potatoes, peeled and diced
• 14 ounces crushed tomatoes
• 4 cups fish stock
• 1 cup coconut milk
• 1 teaspoon thyme leaves
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 bay leaf
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium lime, juiced
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Begin by cleaning the conch meat thoroughly and chopping it into bite-sized pieces, ensuring any tough parts are removed.

Step 2

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion, celery, carrots, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the chopped sweet potatoes to the pot, followed by the crushed tomatoes and fish stock. Bring the mixture to a simmer.

Step 5

Once the pot is simmering, add the chopped conch meat, coconut milk, thyme leaves, paprika, cayenne pepper, bay leaf, sea salt, and black pepper. Stir well to combine all ingredients.

Step 6

Allow the chowder to simmer gently for 30-35 minutes, or until the conch is tender and the sweet potatoes are cooked through.

Step 7

Remove the bay leaf from the pot. Stir in the lime juice and chopped cilantro just before serving.

Step 8

Taste and adjust seasoning if necessary, then serve the chowder hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2841.5g)

Amount per serving	% Daily Value*
Calories	1539.5

Total Fat 40.9g	0%
Saturated Fat 25.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 374.8mg	0%
Sodium 4980.5mg	0%
Total Carbohydrate 137.9g	0%
Dietary Fiber 24.1g	0%
Total Sugars 54.8g
Protein 159.2g	0%

Vitamin D 0IU	0%
Calcium 392.9mg	0%
Iron 12.1mg	0%
Potassium 3254.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.6%

Protein: 40.9%

Carbs: 35.4%