Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral Belgian beer, heavy cream, and slowly simmered to a creamy perfection.
I’m a bit late to the party.
It’s come to my attention that January is National Soup Month, so I thought I’d come on and ride this train. I mean, it was 77 degrees today here in Charlotte, so I can’t think of a more perfect time to have some soup.
I’m fairly certain that last weekend would have been a bit more appropriate since we were snowed in after the blizzard left us under 1.246 inches of snow. But it is what it is and here we are.
I posted a Conch Chowder last year after I attended a really fun cooking class that started with wine at 10:30 am. That chowder is one of my most popular posts, so I thought it was high time to update the recipe and, of course, add some beer.
If you’re looking for some more soup recipes, be sure to check out my friend, Karrie’s National Soup Month recipe roundup over at Tasty Ever After.
Belgian Beer Conch Chowder
Ingredients
- 1/2 pound bacon cut into 1 inch pieces
- 2 shallots thinly sliced
- 4 carrots diced or cut into discs
- 1/4 cup flour
- 2 cups vegetable stock
- 1 cup water
- 1 cup Belgian ale beer
- 1 1/2 pounds conch very thinly sliced (fresh or frozen and thawed)
- 1 cup heavy cream
- pinch of cayenne pepper
- 1/4 teaspoon thyme
- salt and pepper to taste
- 2 medium potatoes cut into 1/2 inch pieces
- Thyme sprigs or parsley for garnish
Instructions
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Cook bacon in a Dutch ovn over medium heat until crispy, remove and drain on paper towel
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Reserve 2 tablespoons bacon fat and discard the rest
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Heat the reserved bacon fat over medium heat in the same Dutch oven
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Add shallots and carrots, cook until soft and fragrant, 2-4 minutes
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Sprinkle flour over vegetables and stir allowing flour to cook for about 1 minute
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Add vegetable stock, water and beer, bring to a boil
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Add conch, cayenne, thyme, salt and pepper, reduce heat, and simmer for 2 hours
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Add potatoes and cook until tender, 10 minutes or so depending how big you cut them
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Stir in cream, adjust seasonings, and simmer a few more minutes
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Taste and adjust seasonings again if necessary
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Garnish with fresh thyme or parsley, if desired
NOTES:
- If you don’t know where to find conch, most grocery stores, fish markets, and specialty stores either have it or can order it for you. Publix ordered some for me several times.
- Feel free to make it spicier by adding more cayenne if that makes you happy
- I used Weeping Willow Wit – a Belgian-style wit beer from Mother Earth Brewing in Kinston, NC. Belgian Beer Conch Chowder was a bit easier to fit into the title.
Rachelle! I love conch! But have always made creole styl with onions, peppers, and tomatoes sauteed! but you recipe look so tasty! Cheers
Love this conch chowder Rachelle! Perfect for National Soup Month! Can’t wait to add it to my list!
I hope you’ve been able to dig out from all that snow! 🙂 Having a nice, warm bowl of soup is always needed during a snowstorm…or after the snowstorm….or even with the forecast of a snowstorm. This chowder looks delicious!
I wish I had your wearmer weather here in Chicago! I had no idea January was national soup month, so bring it on! I eat soup weekly, so this chowder looks SO good, Rachelle! Just what I need for the winter!
You know, I don’t think I’ve ever cooked anything with conchs. I clearly am missing out, and I need to be invited to the conch party! Of course, I love Belgians, though, so any kind of recipe using a Belgian is going to be a hit around here. Also, what is it doing 77° down there? That’s a bit insane! But it is perfect soup weather…at least for a vichyssoise. 🙂
Hahahahahaha. Dayum you. Now I’m going to have ‘Come on ride that train’ stuck in my head!! 😉 This soup looks amazing, Rach. I mean, beer and conch in a creamy chowda?! Sign me up for that, I don’t care if it’s unseasonably warm outside, I NEED a vat of this soup! Pinned! Cheers, lovely! xo
I have never had conch before!! We have all kinds of seafood around here, but I don’t think I’ve seen this. We had a huge snowstorm yesterday and this is what I look for when it’s cold outside….a nice big warm of soup, stew or chowder – a glass or wine or beer is not going to hurt either 😉
Thanks for this conch chowder I just loved it.
I have never had Belgian beer chowder, but I am sure I am gonna love this. I bet this must be delish and comfy. Perfect for these cold months.
This is the perfect season for a hearty soup, but Conch? I mean yes, please! I wonder if I can find Conch in my area, this is a tasty looking winter chowder, Loving the addition of Belgian Beer. Mmmm Mmmmm Good 🙂
This looks SO hearty and delicious! I can have soup every day and definitely wish this was our dinner!
I remember that original conch chowder!!! Glad you updated it and added beer. Everything should have beer in it. Thanks for the soup shout out too 🙂
I just want to dig in!
I love almost every chowder except corn chowder. This conch chowder sounds so lovely and delicious! I love that you use beer! I look forward to trying it.
This soup looks so good! Perfect for the cold weather here! Can’t wait to try it!
This is the perfect comfort food! Yum!
I love chowder! And this recipe sounds especially good!
Beautiful photos! This soup sounds super delicious too. I will have to give it a try!
This look creamy. Great presentation too.
Oh, this is really great, Rachelle. I love that you used beer, my friends would be very delighted!
This recipe looks delicious! I love conch, so I will definitely be making this soon! Thanks for sharing!
Picked up 3 horse conch on the beach, pulled out the meat and used this recipe and it turned out great!! Added 1/2 stick butter and some sherry. What’s a few more calories!
I love this! Next time invite me and I’ll bring the beer! 🙂