For a richer flavor, consider using homemade fish stock. If you can't find conch, substitute with clam or a firm white fish like cod. Adjust the amount of hot sauce to your liking. For a milder flavor, use a sweet chili sauce instead. The chowder will thicken as it cools. If it becomes too thick, add a little more fish stock or half-and-half to reach your desired consistency.
Coconut Conch Chowder
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS96
Embark on a culinary voyage with this Coconut Conch Chowder, a symphony of tropical flavors and creamy textures. Imagine tender conch melding with sweet vegetables in a fragrant coconut broth, kissed with a hint of spice. This vibrant chowder is a celebration of the sea and sun, perfect for a cozy night in or a sophisticated starter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol81 mg
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Fiber2 g
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Protein21 g
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Saturated Fat19 g
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Sodium474 mg
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Sugar2 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Conch: Place the conch meat in a pot, cover with water, and bring to a boil. Cook for 15 minutes. (Time: 15 minutes) Drain well, and finely chop using a food processor or by hand. Set aside.
02
StepSauté the Vegetables: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the green onions, carrot, celery, sweet potato, and red bell pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 5 minutes. Add the corn kernels and cook for another minute. (Time: 6 minutes)
03
StepCreate the Chowder Base: In a large pot, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. Gradually whisk in the half-and-half and coconut milk, ensuring there are no lumps. Stir in the fish stock and grated ginger. Season generously with salt and pepper. (Time: 5 minutes)
04
StepCombine and Simmer: Add the chopped conch and sautéed vegetables to the pot with the chowder base. Bring the mixture to a gentle simmer, then reduce the heat to low and cook, uncovered, for at least 15 minutes, or until the chowder has thickened slightly and the flavors have melded. (Time: 15+ minutes)
05
StepFinish and Serve: Stir in the hot sauce and half of the chopped cilantro. Taste and adjust seasonings as needed. Continue to simmer for another 15 minutes to develop the flavors further. (Time: 15 minutes) Ladle the chowder into bowls and garnish with the remaining fresh cilantro. Serve hot.
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Amaya Ondricka
May 31, 2025Easy to follow recipe and the end result was fantastic! I'll definitely be making this again.
Sallie Conroy
May 29, 2025The perfect blend of flavors! I especially loved the hint of spice from the hot sauce.
Ben Damore
Feb 10, 2025I never thought of adding coconut milk to chowder, but it's a game-changer!
Joannie Purdy
Oct 29, 2024I added a bit of lime juice at the end for extra zing!
Dorcas Huel
Sep 21, 2024I made this for a dinner party, and everyone raved about it. It's now a family favorite!
Trevion Doyle
Aug 18, 2024I used clams instead of conch and it was still amazing. Thanks for the great recipe!
Alvis Hodkiewicz
Aug 10, 2024Next time I will double the recipe because everyone wanted seconds and thirds.
Rebeka Kihn
Jul 2, 2024This chowder is absolutely delicious! The coconut milk adds such a creamy richness, and the ginger gives it a wonderful warmth.