Creamy Coconut Conch Chowder Recipe

Ingredients

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

Instructions

1. In a pot, submerge the conch meat in water; bring to a boil and cook for 15 minutes. Drain and transfer to a food processor, pulsing until finely chopped. Set aside for later.
2. In a skillet, melt 2 tablespoons of margarine over medium heat. Add the sweet potato, bell pepper, carrot, celery, green onions, and corn. Cook and stir for approximately 5 minutes until slightly tender.
3. In a large pot, melt the remaining 2 tablespoons of margarine. Whisk in the flour to create a thick paste, similar to cake frosting. Gradually whisk in the half-and-half, fish stock, coconut milk, and ginger. Season with salt and black pepper to taste. Add the conch and vegetable mixture to the pot. Bring to a boil, then reduce heat to low. Simmer for 15 minutes. Stir in the cilantro and hot sauce. Cook until desired consistency is achieved, about 15 minutes more.

Nutrition

• Calories: 430 kcal
• Fat Content: 31 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 474 mg
• Protein Content: 21 g
• Cholesterol Content: 81 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g