Name: Coconut Conch Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Conch meat - 1 pound; Margarine, divided - ¼ cup; Green onions, chopped - 2; Carrot, diced - 1; Celery, diced - 1 stalk; Sweet potato, peeled and diced - 1 small; Red bell pepper, diced - 1 small; Fresh corn kernels - ½ cup; All-purpose flour - 2 tablespoons; Half-and-half - 1 quart; Unsweetened coconut milk - 1 (14 ounce) can; Fish stock - 2 cups; Grated fresh ginger root - 1 ½ tablespoons; Salt and pepper to taste - 1 ½ tablespoons; Hot sauce - 1 ½ teaspoons; Fresh cilantro, chopped - 1 bunch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Conch Chowder

1. Conch meat - 1 pound

2. Margarine, divided - ¼ cup

3. Green onions, chopped - 2

4. Carrot, diced - 1

5. Celery, diced - 1 stalk

6. Sweet potato, peeled and diced - 1 small

7. Red bell pepper, diced - 1 small

8. Fresh corn kernels - ½ cup

9. All-purpose flour - 2 tablespoons

10. Half-and-half - 1 quart

11. Unsweetened coconut milk - 1 (14 ounce) can

12. Fish stock - 2 cups

13. Grated fresh ginger root - 1 ½ tablespoons

14. Salt and pepper to taste - 1 ½ tablespoons

15. Hot sauce - 1 ½ teaspoons

16. Fresh cilantro, chopped - 1 bunch

How to cook deliciously - Coconut Conch Chowder

1. Stage

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. Stage

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. Stage

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.