Antigua-Barbuda Cooking with
Chef Colleen
CARIBBEAN CONCH CHOWDER
This is considered “ Saturday Food ” in Antigua & Barbuda
Photo Credit : Janie Conly-Johnson
Chef Colleen Simpson lives in Freeman ’ s Village , which is located in the centre of the island of Antigua . She is a graduate of Southern Alberta Institute of Technology ( SAIT ), Calgary , Alberta . Chef Colleen returned to Antigua in 1998 to make her contribution to the tourism industry in the area of Culinary Arts . She landed her first job at the Blue Waters Hotel and Spa , where she worked for ten years as a Sous Chef . She taught at the Antigua and Barbuda Hospitality Training Institute for five years as a Chef Instructor and is now the Executive Chef for the National School Meals Programme , where a free , hot , nutritious meal is prepared for an average of four thousand primary school students .
From 2006 to 2008 , Chef Colleen owned and operated a road side snackette called “ Cool Breeze ” on Freeman ’ s Village ’ s main road . She is now the owner of Ola ’ s Catering Service also located in Freeman ’ s Village , and the author of a cookbook entitled “ A Likkle Bit A Dis and A Likkle Bit A Dat which is available for purchase at the Blue Waters Resort & Spa , Antigua . www . bluewaters . net
INGREDIENTS
450 g . Conch ( cleaned & cooked ) Reserve conch water for stock . 200 g . Potatoes ( diced ) 50 g . Sweet Peppers ( diced ) 50 g . Carrots ( diced ) 50 g . Onions ( diced ) 200 g . Butter 200 g . Flour 3 litre . Conch stock 500 mls . Heavy Cream ( Double Cream ) 10 g . Parsley ( chopped ) Salt & Pepper to taste
METHOD
In a large pot melt butter , add vegetables , sauté for 5-6 minutes . Add flour and stir constantly for about 8 minutes over medium heat . Add 1litre of conch stock and stir vigorously until mixture becomes very thick . Gradually add remaining stock , stirring vigorously after each addition . Add potatoes and conch and simmer until potatoes are al dente . Add parsley , season and stir in cream .
Preparation Time : 45 minutes Cooking Time : 25 minutes
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