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Coconut Conch Chowder
Coconut Conch Chowder
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulgent conch chowder with seafood and veggies, ideal for gatherings, served with zesty mango pepper sauce.
Ingredients:
  • 1 pound conch meat
  • 0.25 cup margarine, divided
  • 2 green onions, chopped
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 small sweet potato, peeled and diced
  • 1 small red bell pepper, diced
  • 0.5 cup fresh corn kernels
  • 2 tablespoons all-purpose flour
  • 1 quart half-and-half
  • 1 (14 ounce) can unsweetened coconut milk
  • 2 cups fish stock
  • 1.5 tablespoons grated fresh ginger root
  • 1.5 teaspoons hot sauce
  • 1 bunch fresh cilantro, chopped
Instructions:
  • In a pot, simmer conch meat in water until tender, about 15 minutes. Drain and finely chop using a food processor.
  • In a skillet over medium heat, melt 2 tablespoons of margarine until sizzling. Add green onions, carrot, celery, sweet potato, red pepper, and corn. Stir and cook for 5 minutes until fragrant and colorful.
  • In a large pot, melt the remaining 2 tablespoons of margarine and whisk in flour to create a roux. Add half and half, coconut milk, and fish stock. Mix in ginger and season with salt and pepper. Stir in conch and vegetables, bring to a boil, then reduce heat to low and simmer for 15 minutes. Add hot sauce and cilantro. Continue cooking until reaching desired consistency, about 15 more minutes.

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