coconut conch chowder

Name: Coconut Conch Chowder
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: Caribbean
Ingredients: 1 pound(s) conch meat; - water (enough to cover and boil the conch); 1/4 cup(s) butter, divided; 2 - green onions, chopped; 1 medium carrot, diced; 1 stalk(s) celery, diced; 1 small sweet potato, peeled and diced; 1 small red bell pepper, diced; 1/2 cup(s) fresh corn kernels; 2 tablespoon(s) all-purpose flour; 1 quart(s) half-and-half; 14 ounce(s) can unsweetened coconut milk; 2 cup(s) fish stock; 1 1/2 tablespoon(s) grated fresh ginger; - salt and pepper, to taste; 1 1/21 teaspoon(s) hot sauce; 1 small bunch fresh cilantro, chopped

6 Pinches

Vickie Parks

Renton, WA

Updated on Jan 25, 2016

This is a colorful chowder with a creamy base that's flavored with coconut and ginger that goes surprisingly well together. Conch can be difficult to find in some regions, so you can use another seafood product such as lobster or crab (which are abundant throughout the Bahamas), or even scallops, shrimp or tilapia work well in this recipe.

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prep time 20 Min

cook time 45 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 pound conch meat
- water (enough to cover and boil the conch)
1/4 cup butter, divided
2 - green onions, chopped
1 medium carrot, diced
1 stalk celery, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
1/2 cup fresh corn kernels
2 tablespoons all-purpose flour
1 quart half-and-half
14 ounces can unsweetened coconut milk
2 cups fish stock
1 1/2 tablespoons grated fresh ginger
- salt and pepper, to taste
1 1/21 teaspoons hot sauce
1 small bunch fresh cilantro, chopped

How To Make coconut conch chowder

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

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