Recipe: Caribbean Seafood Chowder

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This chowder is vibrant, with a warm predominant ginger flavor, just enough spice, and a hearty tomato broth. If you can find conch meat, it really is amazing, but shrimp also produces a delicious soup. Note that conch meat needs to simmer for the whole hour to become tender. If using shrimp, you’ll just add it at the end. 

Caribbean Seafood Chowder

Serves 2 (Large servings)



  • 1 teaspoon olive oil
  • 1 carrot, finely chopped 
  • 2 Anaheim peppers or 1 green bell pepper, finely chopped
  • 3 cloves garlic, crushed
  • 3 tablespoons minced ginger
  • 2 large tomatoes, finely chopped 
  • 3 cups chicken broth
  • 1 teaspoon hot sauce (plus more to taste) 
  • 3 tablespoons no-salt-added tomato paste 
  • 6 ounces raw shrimp, whole (or conch meat, cut into small pieces)

How to:


  1. Heat oil in a large pot and add carrots, peppers, garlic, and ginger. Cook over medium heat for 4 minutes. 
  2. Add tomatoes, hot sauce, broth, tomato paste and conch meat. (If using shrimp, do not add until later). Stir and bring to a boil. 
  3. Reduce heat and simmer, uncovered, for 60 minutes. (If using shrimp, add them after 50 minutes and simmer for the remaining 10 min.)


Serving information:
With Shrimp, per serving:
  • 227 calories
  • 4g total fat
  • 1g saturated fat
  • 26g total carbohydrate
  • 5g dietary fiber
  • 23g protein


With Conch, per serving:
  • 237 calories
  • 4g total fat
  • 0g saturated fat
  • 29g total carbohydrate
  • 5g dietary fiber
  • 24g protein
Have you tried this recipe?:
let us know in the comments what you think