Coconut Conch Chowder

This creamy coconut conch chowder recipe is a vibrant blend of tender seafood and a variety of fresh vegetables. Use mango pepper for a tropical take.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 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; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.

Step 2

Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.

Step 3

Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.