Prep 15 mins
Cook 1 hr
My father-in-law shared this recipe with me and I knew I had been accepted into the family. This recipe has been passed down generation after generation. Back in the day, his family would camp on empty islands, fish all day and make chowder in the evening. It is delicious.
- 1⁄4 lb bacon, chopped fine
- 2 onions, chopped
- 1 bunch green onion
- 2 garlic cloves, chopped
- 2 potatoes, chopped
- 3 cups water
- 2 lbs grouper, chopped (1 inch pieces)
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon basil
- 1⁄2 teaspoon salt
- 2 cups heavy cream
- 1 conch, chopped fine
- Saute bacon until just turning brown.
- Add in onions, garlic and potatoes and cook 5 minutes, stirring occasionally.
- Add in water, grouper and spices and bring to a simmer. Cook 15 minutes, covered.
- Add in conch and cook 5 more minutes. Serve warm with crackers.
- Note: I like mine with a touch of hot sauce added to the bowl.
Good! In the Florida Keys, a tomato based conch chowder is more typical. The fish, not the conch, is the star of this dish since there was lots of it. I was not sure when to add the cream and the potatoes were undercooked. The chowder does not have much flavor as is, but was delicious with lots of sriracha sauce.