A creamy conch chowder recipe 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.
Ingredients
- conch meat: 1 pound
- margarine: 0.25 cup (divided)
- green onions: 2 piece (chopped)
- carrot: 1 piece (diced)
- stalk celery: 1 piece (diced)
- sweet potato: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- corn kernels: 0.5 cup (fresh)
- all-purpose flour: 2 Tbsp
- quart half-and-half: 1 piece
- unsweetened coconut milk: 1 can (14 ounce can)
- fish stock: 2 cups
- ½ tablespoons grated fresh ginger root: 1 piece
- salt and pepper: (to taste)
- ½ teaspoons hot sauce: 1 piece
- bunch fresh cilantro: 1 piece (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Melt remaining 2 tablespoons margarine in a large pot, and whisk in flour to create a roux. Pour in half and half, coconut milk, and fish stock. Mix in ginger and season with salt and pepper. Stir conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.
