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Lambi chowder (conch chowder): recipe illustration
Soups

Lambi chowder (conch chowder)

A creamy soup made with lambi, Caribbean conch meat, simmered with potatoes, tomato and coconut milk. It is served as a main course at seaside lunches.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. If you use fresh lambi, tenderise it by pounding it, then boil it for 30 minutes in water; drain and cut into small cubes.
  2. Peel the potatoes and cut them into cubes. Blanch the tomatoes, peel them, deseed them and crush them.
  3. Heat the oil in a pot and sweat the onion, garlic and green pepper for 5 minutes.
  4. Add the crushed tomatoes and thyme, then let reduce for 3 minutes over medium heat.
  5. Pour in the stock, add the potatoes and the whole pepper, then cook for 15 minutes.
  6. Add the lambi, pour in the coconut milk, then simmer for 10 minutes over low heat. Remove the pepper, season and serve hot.

Variations and tips

Festive version. Add a spoonful of ketchup and a little cider vinegar for a stronger flavour, typical of family recipes.

With what's available here. Lambi is rare outside the Caribbean: clams or scallops cut into pieces give a close texture.

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Original Ecomely recipe.