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Coconut Conch Chowder

4

0 min

Coconut Conch Chowder

Coconut Conch Chowder Photo 1

Time

0 min

Serving

8 persons

Calories

430

Rating

4.00★ (31)

Cuisine

Author: Victoria Buriak
A creamy conch chowder recipe that came about on Super Bowl Sunday when I was digging in the freezer for chicken wings and came upon a pound of frozen conch. Very colorful. I used a mango pepper sauce.

Ingredients

  • conch meat: 1 pound
  • margarine: 0.25 cup (divided)
  • green onions: 2 piece (chopped)
  • carrot: 1 piece (diced)
  • stalk celery: 1 piece (diced)
  • sweet potato: 1 piece (diced)
  • red bell pepper: 1 piece (diced)
  • corn kernels: 0.5 cup (fresh)
  • all-purpose flour: 2 Tbsp
  • quart half-and-half: 1 piece
  • unsweetened coconut milk: 1 can (14 ounce can)
  • fish stock: 2 cups
  • ½ tablespoons grated fresh ginger root: 1 piece
  • salt and pepper: (to taste)
  • ½ teaspoons hot sauce: 1 piece
  • bunch fresh cilantro: 1 piece (chopped)

Metric Conversion

Stages of cooking

Coconut Conch Chowder Photo 21
Coconut Conch Chowder Photo 32
Coconut Conch Chowder Photo 43
  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.
    Coconut Conch Chowder Photo 2
  2. Melt 2 tablespoons margarine 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.
    Coconut Conch Chowder Photo 3
  3. Melt remaining 2 tablespoons margarine 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.
    Coconut Conch Chowder Photo 4

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