Conch Chowder


1 Picture

Prep Time
15 Minutes
Cook Time
30 Minutes

Conch Chowder is a Key West classic, and now you can enjoy this hearty dish right from home.


• 1/4 cup olive oil
• 6 cloves garlic, minced
• 12 shallots, minced
• 2 jalapeños, seeds and stems removed, minced
• 1 large onion, peeled and diced
• 10 ears of corn, shucked, kernels removed
• 8 cups fish stock
• 1 cup heavy cream
• 2 ribs of celery, cleaned and diced
• 1 large carrot, peeled and diced
• 1 bulb fennel, diced
• 1 tbsp. chopped fresh cilantro
• 1/2 tbsp. chopped fresh thyme
• 1 cup cherry tomatoes, halved
• 3 lbs. cleaned and ground conch meat
• Lime wedges for garnish


1. In an Oster® Electric Skillet, heat olive oil over MEDIUM heat.
2. Add garlic, shallots, onion, celery root and jalapeños and cook for 1-2 minutes.
3. Now add corn kernels, fish stock and cream. Allow soup to simmer for 20 minutes.
4. Remove soup from heat; puree in Oster® Blender jar.
5. Pour soup back into the Oster® Electric Skillet, turn down to LOW temp.
6. Add onion, celery, carrots, fennel, herbs and cherry tomatoes; stir in the ground conch, bringing soup to a simmer.
7. Season to taste with salt and pepper and serve with a wedge of lime.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.