Recipe: Conch chowder

From The Fish House

July 26, 2008 

Chef Peter Tselikis of The Fish House Encore Restaurant, Sushi Bar & Piano Lounge shares this soup recipe. It makes 2 quarts.


  • 1 cup diced onions

  • 1 cup diced celery

  • 1 cup diced carrots

  • 1 cup diced potatoes

  • 1 cup diced tomatoes

  • 1 lb ground conch

  • 1 cup V8 juice

  • 1 cup tomato juice

  • 1 cup clam juice

  • 1 cup sherry wine

  • 1 oz dry chicken base

  • 2 tbsp olive oil

  • 1 tbsp chopped garlic

  • 1/2 tsp cayenne pepper

  • 1/2 tsp ground black pepper

  • 1 tbsp dry oregano

  • 3 bay leaves

  • salt & pepper to taste


    In a soup pot, add olive oil over medium heat. Add garlic and sauté for 2 minutes. Turn heat to high, add onions, celery, carrots, potatoes, salt, pepper, oregano, cayenne pepper and bay leaves, stir well.

    Add 1/2 cup sherry wine, cook for 3 minutes. Add V8 juice, clam juice and chicken base and bring to a boil. Turn heat lower and simmer for 25 minutes. Add 1/2 cup remaining sherry and ground conch, bring to a boil, cook for 10 minutes.

    Remove pot from heat and serve. You can also serve sherry on the side to accent.

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