Caribbean · Soup

Caribbean Pork Chowder

Our tested Pan-Seared Pork Chowder: sun-kissed, generous, and balanced with scotch bonnet. Serves 6 people with plenty to go around.

4.9 from 3,448 cooks

Prep10 min

Cook15 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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