Coconut Conch Chowder
Description
This creamy coconut conch chowder recipe is a vibrant blend of tender seafood and a variety of fresh vegetables. Use mango pepper for a tropical take.
Ingredients
•
1 pound conch meat
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1/4 cup margarine, divided
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1 small sweet potato, peeled and diced
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1 small red bell pepper, diced
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1 carrot, diced
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1 stalk celery, diced
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2 green onions, chopped
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1/2 cup fresh corn kernels
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2 tablespoons all-purpose flour
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1 quart half-and-half
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2 cups fish stock
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1 (14 ounce) can unsweetened coconut milk
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1 1/2 tablespoons grated fresh ginger root
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salt and pepper to taste
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1 bunch fresh cilantro, chopped
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1 1/2 teaspoons hot sauce
Directions
1
Place conch meat in a pot with enough water to cover; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.
2
Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.
3
Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.