Recipe Coconut Conch Chowder (Holiday)

Required Ingredients:

• 1 pound conch meat
• 1/4 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
• 1/2 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 1/2 tablespoons grated fresh ginger root
• salt and pepper to taste
• 1 1/2 teaspoons hot sauce
• 1 bunch fresh cilantro, chopped

Preparing/Cooking:

• 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.
• 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.
• Melt remaining 2 tablespoons margarine 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z