Belgian Beer Conch Chowder

Belgian Beer Conch Chowder


  • 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


  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