Nevisian Coconut Conch (or Shrimp) Chowder – Authentic Saint Kitts and Nevis Recipe

Ingredients for Nevisian Coconut Conch (or Shrimp) Chowder (4 Servings)

• 1.25 lbs (or 2.5 cups) plump shrimp or conch, prepped into bite-sized pieces
• 1.5 cups cubed sweet potato and pumpkin, washed and trimmed
• 1 cup sweet corn
• 1 medium onion and 3 cloves garlic, finely minced with coconut milk
• 1.5 tbsp traditional Saint Kitts and Nevis seasoning (fresh thyme, ginger, garlic, lime)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and coconut milk for 3–4 minutes until fragrant.
2. Stir in fresh thyme, ginger, garlic, lime and toast for 45 seconds to release the essential oils of Saint Kitts and Nevis's kitchen.
3. Add plump shrimp or conch and cubed sweet potato and pumpkin, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in sweet corn, adjust seasoning, and ladle steaming hot into deep bowls.