Caribbean Crab Chowder

Bahamian or Caribbean Conch Chowder is a menu staple throughout Florida and for good reason. The combination of fresh produce, warm Island spices and a light yet flavorful broth make it perfect for the warm weather that is Florida. The drawback for me is usually the conch meat itself, which instead of being tender and delicate tends to be tough and chewy from being overcooked. I have a simple solution, lose the conch and replace it with our fantastic crab meat!

  • Prep Time: 30m
  • Cook Time: 1h
  • Total Time: 1h 30m


  • 1 pound Crab meat
  • 2 tablespoons Tomato Paste
  • 1 Bottle Clam Juice
  • 1 teaspoon Allspice
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Crushed Red Pepper Flake
  • 1 quart Low Sodium Chicken Stock
  • 1 tablespoon Lime Juice
  • 1 Bay Leaf
  • 29 ounces Can Diced Tomatoes
  • 5 New Potatoes, peeled and diced
  • 1 Poblano Pepper, seeded and diced
  • 1/4 pound Bacon, chopped (about 3 slices)
  • 1 tablespoon Olive Oil
  • 1 Medium Onion, diced
  • 2 Stalks Celery, diced
  • 1 Large Carrot, peeled and diced
  • 1 Bulb Fennel, diced
  • 1 Bunch Scallion, white and green parts separated and thinly sliced
  • 2 Cloves Garlic, minced
  • 1 Yellow Pepper, seeded and diced
  • 1 tablespoon Fresh Thyme, chopped


  1. In a large, heavy bottom, stockpot over low heat and the oil and the bacon and allow the bacon to render. Increase heat to medium, add all of the vegetables (except the potatoes, green part of scallion and tomatoes) and allow to soften, about 6 minutes. Add the dry spices, and tomato paste cook for an additional 3 minutes, until the tomato paste has began to darken in color. Add the tomatoes, stock, clam juice and bay leaf and thyme, bring to a simmer and reduce heat to medium low and allow to cook for 10 minutes. Add the potatoes and cook until just tender, about 10 minutes. Add the crab meat and ½ of the lime juice, green part of the scallion and allow to heat through, about 8 minutes. Remove the bay leaf before serving. Taste for seasoning and adjust with remaining lime juice, salt, pepper and hot sauce as desired.

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