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Conch Coconut Chowder

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Caribbean
Conch Coconut Chowder
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
Instructions
1
Place conch meat in a large container with sufficient liquid to cover the meat, and heat it up until boiling point. Let it cook for 15 minutes. Remove from heat, chop the conch meat into small pieces using a food processor.
2
Heat 2 tablespoons of margarine in a medium-sized pan over medium heat, and combine it with the finely chopped green onions, diced carrot, sliced celery, cooked sweet potato, diced red pepper, and corn. Cook the mixture for 5 minutes while stirring occasionally.
3
Heat the remaining 2 tablespoons of margarine in a large cooking vessel, and mix it with flour to create a smooth paste. Gradually pour in half and half, coconut milk, and fish stock, stirring constantly to avoid lumps. Add some grated ginger for extra flavor, and season the mixture with salt and pepper to taste. Combine the cooked conch meat and vegetables into the pot, then bring it to a boil before reducing the heat to low and letting it simmer for 15 minutes. Add some hot sauce and chopped cilantro towards the end of cooking, and continue to cook for another 15 minutes or until you achieve your desired consistency.