Conch Chowder

Chef Wynter

Chef Donna Wynter, executive chef at the Boca Beach Club, graduated from the French Culinary Institute in New York City, and has worked her way through South Florida’s most esteemed hotel restaurants.

A Floribbean favorite, Conch Chowder is one of Wynter’s most popular dishes. If you can’t make it to Boca Beach Club’s Seagrille to try it yourself, here is the recipe to enjoy at home.

INGREDIENTS:

1pound Ground Conch, ¼ cup of each, red, yellow, green peppers diced

1 cup of yellow onions diced, 2/3 cups bunches celery diced, 2 diced carrots, 2 cups potatoes diced (and blanched al dente), 2 garlic cloves crushed, 1 can of coconut milk, 2 cups clam juice, 2 cups V-8 juice, 2 cups tomato juice (combine all wet ingredients with herbs), 1 cup whole plum tomatoes, 1 tablespoon Worcestershire, 1 ½ teaspoons of mixed dried basil, thyme and oregano, ¼ cup clarified butter, 3 tablespoons unsalted soft butter (mix butter and flour together to form a paste), 3 tablespoon flour

DIRECTIONS: In a hot pot add clarified butter, sauté ground conch, add peppers, onion, celery, carrots and garlic cook until tender, add butter and flour paste and incorporate well. Add wet ingredients and simmer for 45 minutes, finish with blanched potatoes and simmer for an additional 15 min until potatoes are fully cooked.

Serve with oyster crackers.