Coconut Conch Chowder

Coconut Conch Chowder

11
Doug Matthews 326

"A creamy chowder 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

1 h 5 m servings 430 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  3. 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.
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Reviews

11
  1. 14 Ratings

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I've been a member of All Recipes for seven-ish years and rarely rate recipes, although I've tried probably close to 100 from this site. This chowder is divine. Changes: tripled the veggies, coo...

Yum!!! Next time I am trying it with shrimp!

We had this at our Gourmet Dinner Club on Saturday. She switched shrimp & talapia for the seafood. It was FABULOUS