Ingredients

• 2 lb whole conch (tenderized)
• 2 cups mirepoix (carrots, celery, onions)
• 3 garlic cloves, crushed
• 10 cups of water
• Salt and pepper to taste

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 tsp salt
• 2 tbsp oil
• 1/3 cup water (or more, as needed)

• 3 tbsp butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 large carrots, diced
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 ears of corn, cut into small pieces
• 1 tsp red pepper flakes (adjust to taste)
• 4-5 sprigs fresh thyme
• 2 tbsp fresh parsley, chopped
• 1 can (14oz) coconut milk
• 1/4 cup dry sherry
• Salt and pepper to taste

Ingredient Notes & Substitutions

Directions

1. In a large pot, combine the tenderized conch, mirepoix, garlic, water, salt, and pepper.
2. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes to 40 minutes until the conch is tender and the flavors are infused into the stock.
3. Remove the conch and dice it into medium, bite-sized pieces like shown in the video. Do not strain the stock and set both aside (conch and stock/broth)

1. In a large soup pot, melt butter over medium heat.
2. Add onions, bell peppers, carrots, and minced garlic. Sauté until vegetables are softened, about 5 minutes.
3. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to create a roux.
4. Gradually whisk in the reserved conch stock to avoid lumps.
5. Add the corn and bring it to a simmer. 

1. In a mixing bowl, combine the flour, cornmeal, and salt.
2. Add oil and gradually stir in water until a soft dough forms.
3. Shape the dough into fat, fingerlike portions and split them in half as shown in the video or use your preferred shape.

1. Drop the dumplings into the simmering soup. Cover and cook for 10-12 minutes.
2. Stir in the coconut milk and let the soup simmer for an additional 10-15 minutes to meld the flavors.
3. Add the diced conch and red pepper flakes (optional), stir well.
4. Fold in the dry sherry, thyme, and parsley gently.
5. Taste and adjust seasoning with salt and pepper, if necessary.

• Ladle the chowder into bowls, ensuring each portion has a generous mix of conch, vegetables, corn, and dumplings.

Chef Winston’s Tips

• Always tenderize conch before cooking so it stays soft and pleasant to chew.
• Cook the conch first in a flavorful stock, then add it back later so it doesn’t overcook.
• Hot stock goes into hot roux—this keeps the soup smooth, never lumpy.
• Add fresh herbs at the end for brightness, not bitterness.
• Dumplings tell you when they’re right—when the bowl gets clean, the dough is ready.
• This is real Floribbean comfort food. No shortcuts. Just good cooking.