"A creamy chowder 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." — Doug Matthews
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green onions, chopped
sweet potato, peeled and diced
red bell pepper, diced
fresh corn kernels
1 (14 ounce) can
unsweetened coconut milk
1 1/2 tablespoons
grated fresh ginger root
salt and pepper to taste
1 1/2 teaspoons
fresh cilantro, chopped
Yum!!! Next time I am trying it with shrimp!
very good I made a few changes to the recipe I used 3 small golden yukon potates, no coconut milk veggie broth instead of fish and used more since I did not use the coconut milk. I used two stalks of celery and more conch. I recommend using fresh corn it made a difference.
We had this at our Gourmet Dinner Club on Saturday. She switched shrimp & talapia for the seafood. It was FABULOUS
I'm always looking for new seafood dishes and this was awesome!!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Conch Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 276
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