I don’t know about y’all, but I sure am over the moon about the fact that the weekend is almost here. TGIF! Well, almost.
The weather got cold again here in the Carolinas, and some of y’all got new snow and/or still have lingering snow in your yards, so it seemed like an ideal time to share this Conch Chowder with you.
A few weeks ago Jennifer and I attended a super fun cooking class at the Upstream restaurant here in Charlotte. It was all about fish stews and we had a really great time. There were three dishes demonstrated and the wine pairing starting at 10:30 am may or may not have had something to do with the tomato stain on my white cardigan.
Just keeping it real.
We’re also keeping things short today. I leave you kicking, screaming, cursing, teeth gnashing, and thumb sucking into the dark hole of the dreaded April chore. TAXES! Help me Rhonda…..
UPDATE: For a newer version of this recipe using beer see Belgian Beer Conch Chowder
Inspired by Upstream
- Conch can be tough (although it can be eaten raw) so the longer you cook it the more tender it will be
- This chowder is delicious the same day, but its even better a day or two later, so i you want to serve it to guests, I recommend you make it a day or two ahead of time