Coconut Conch Chowder4 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“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.” - by Doug Matthews
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 430 cal
- 30.7 g
- 20 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Yum!!! Next time I am trying it with shrimp!..." See more"
"very good I made a few changes to the recipe I used 3 small golden yukon potates, no coconut milk veggie broth instead of fish and used more since I did not use the coconut milk. I used two stalks of ..." See morecelery and more conch. I recommend using fresh corn it made a difference."
Mexican Chicken Corn Chowder
Morehart's Clam Chowder
Just swipe to see more like this.