The Bahamian soup combining conch with tomatoes, potatoes, onions, and seasoned broth is conch chowder.
Conch chowder is a hearty soup built around conch, a large marine mollusk common in Caribbean waters. The meat is chopped or minced and simmered with vegetables such as potatoes, onions, and tomatoes. Herbs, spices, and sometimes peppers add flavor to the broth.
The dish reflects the importance of conch in Bahamian foodways. Conch is used in many preparations, including raw conch salad, fried cracked conch, fritters, and stews. Its firm texture means it often requires tenderizing or extended cooking.
Conch chowder should not be confused with conch salad, which is uncooked and citrus-marinated, or cracked conch, which is battered and fried. Different Bahamian recipes vary in thickness and seasoning, but a cooked soup with conch and vegetables is the defining idea.