Recipe courtesy of Norman Van Aken
Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 min

Ingredients

Directions

In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Creamy Cracked Conch Chowder with Saffron, Coconut, and Oranges

Recipe courtesy of Norman Van Aken

Bahamian Conch Chowder

Recipe courtesy of Norman Van Aken

Corrie's Creamy Corn Chowder

Recipe courtesy of Corrie Hiers

Creamy Spicy Corn Chowder with Chicken

Recipe courtesy of Angie Ketterman

Browse Reviews By Keyword

          Latest Stories