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Caribbean Conch Chowder with Conch Fritters (Emeril Lagasse) Recipe

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Caribbean Conch Chowder with Conch Fritters (Emeril Lagasse)
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Ingredients
40
Count
Nutrition
600
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. In a large pot, cook the bacon over medium heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon.
  2. In the center of a 6-inch square piece of cheesecloth, place the allspice, bay leaves, and thyme. Draw up the sides to form a pouch and tie with kitchen twine to form a bouquet garni.
  3. To the fat in the pan, add the onions, celery, carrots, and bell peppers and cook over medium-high heat, stirring, until soft, about 4 minutes. Add the hot pepper and garlic and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the stock and potatoes and bring to a boil. Add the bouquet garni, reduce the heat, and simmer, stirring occasionally, for 25 minutes. Add the conch and cook until the meat is tender, about 20 minutes.
  4. Remove from the heat and discard the bouquet garni. Add the lime juice and parsley, stir to combine, and adjust the seasoning to taste.
  5. Ladle into soup bowls with several fritters served in each bowl. Serve hot.
  6. Caribbean Conch Fritters:
  7. In a saute pan or large skillet, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, peppers, and Essence and cook, stirring, for 2 minutes. Add the conch and cook, stirring, for 2 minutes. Remove from the heat and cool.
  8. Into a large bowl, sift together the flour, baking powder, and salt. Add the egg, milk, and pepper sauce and mix to make a thick batter. Stir in the parsley and the cooled conch mixture.
  9. In a large deep saute pan or cast iron skillet, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.
  10. Drop the batter, a heaping tablespoon at a time, into the oil and cook, turning once, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with Essence and serve hot.
  11. Yield: about 3 1/2 dozen
  12. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  13. Combine all ingredients thoroughly.
  14. Yield: 2/3 cup
  15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  16. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 600.46 Kcal (2514 kJ)
Calories from fat 197.31 Kcal
% Daily Value*
Total Fat 21.92g 34%
Cholesterol 41.06mg 14%
Sodium 2923.14mg 122%
Potassium 1328.22mg 28%
Total Carbs 89.17g 30%
Sugars 11.99g 48%
Dietary Fiber 10.68g 43%
Protein 14.82g 30%
Vitamin C 49.3mg 82%
Vitamin A 1.8mg 60%
Iron 12.9mg 71%
Calcium 252.5mg 25%
Amount Per 100 g
Calories 123.86 Kcal (519 kJ)
Calories from fat 40.7 Kcal
% Daily Value*
Total Fat 4.52g 34%
Cholesterol 8.47mg 14%
Sodium 602.97mg 122%
Potassium 273.98mg 28%
Total Carbs 18.39g 30%
Sugars 2.47g 48%
Dietary Fiber 2.2g 43%
Protein 3.06g 30%
Vitamin C 10.2mg 82%
Vitamin A 0.4mg 60%
Iron 2.7mg 71%
Calcium 52.1mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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