Coconut Conch Chowder

This creamy conch chowder recipe is a nice mix of seafood and vegetables. Perfect for your next party and pairs well with a mango pepper sauce.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 430 Calories

Ingredients

• 2 tablespoons all-purpose flour
• salt and pepper to taste
• 1 stalk celery, diced
• 1 carrot, diced
• 2 green onions, chopped
• 1 bunch fresh cilantro, chopped
• 1 (14 ounce) can unsweetened coconut milk
• 2 cups fish stock
• 1 small red bell pepper, diced
• 1 quart half-and-half
• 1 pound conch meat
• 1 small sweet potato, peeled and diced
• 0.5 cup fresh corn kernels
• 1.5 tablespoons grated fresh ginger root
• 1.5 teaspoons hot sauce
• 0.25 cup margarine, divided

Recipe Instructions

Step 1

Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.

Step 2

Meanwhile, melt 2 tablespoons butter in a skillet over medium heat and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes.

Step 3

Melt remaining 2 tablespoons butter in a large pot, and whisk in flour to create a roux. Pour in half and half, coconut milk, and fish stock. Mix in ginger and season with salt and pepper. Stir conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.