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conch

Belgian Beer Conch Chowder

January 13, 2017 by rachelle 24 Comments

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.

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.

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.

 

 

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 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.

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 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 is an easy soup with fresh conch and vegetables, a floral Belgian beer, heavy cream, and slowly simmered to a creamy perfection.

Belgian Beer Conch Chowder
Print

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

  1. Cook bacon in a Dutch ovn over medium heat until crispy, remove and drain on paper towel
  2. Reserve 2 tablespoons bacon fat and discard the rest
  3. Heat the reserved bacon fat over medium heat in the same Dutch oven
  4. Add shallots and carrots, cook until soft and fragrant, 2-4 minutes
  5. Sprinkle flour over vegetables and stir allowing flour to cook for about 1 minute
  6. Add vegetable stock, water and beer, bring to a boil
  7. Add conch, cayenne, thyme, salt and pepper, reduce heat, and simmer for 2 hours
  8. Add potatoes and cook until tender, 10 minutes or so depending how big you cut them
  9. Stir in cream, adjust seasonings, and simmer a few more minutes
  10. Taste and adjust seasonings again if necessary
  11. Garnish with fresh thyme or parsley, if desired

NOTES:

  1. 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.
  2. Feel free to make it spicier by adding more cayenne if that makes you happy
  3. 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.

Filed Under: Appetizers/Soups/Sides Tagged With: ale, beer, belgian, chowder, conch, conch chowder, seafood, soup, stew

Conch Chowder

April 7, 2016 by rachelle 14 Comments

Conch Chowder

Conch Chowder

 

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.

 

Conch Chowder

 

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.

 

Conch Chowder

 

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.

 

Conch Chowder

 

Just keeping it real.

 

Conch Chowder

 

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

[amd-zlrecipe-recipe:159]


Inspired by Upstream

Notes:

  • 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

 

Conch Chowder

Filed Under: Archives Tagged With: chowder, conch, conch chowder, potatoes, soup, vegetables

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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