Recipe by Doug Matthews
"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."
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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!
We had this at our Gourmet Dinner Club on Saturday. She switched shrimp & talapia for the seafood. It was FABULOUS
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.
I live in the Bahamas and conch chowder is a mainstay here. The recipe nails it.
I'm always looking for new seafood dishes and this was awesome!!
I served this to my guests at a dinner party last night and everyone, I'm not exagerating, everyone said it was the best chowder they ever had. I was of the same opinion. You wouldn't think that coconut and ginger would go so well together, but it was crazy good. You gotta try it.
Amazing chowder! I made a few changes as I could not find conch at the time. I subbed a bag of shrimp and a bag of scallops. I doubled the amount of veggies in the soup and still found that I could have added more (I really love a hearty chowder) I omitted the bell pepper due to dietary restrictions and added mushrooms, garlic and red onion. After getting the soup to a boil, I reduced the heat to low for an hour and a half, adding only half the cilantro and a little extra hot sauce after 15 minutes. Once I was almost ready to serve I got the soup back up to a boil, that is when I added the raw shrimp and scallops and then turned the element off and allowed the seafood to cook in the already hot soup. This way I was able to get all the flavors from the wonderful veggies, ginger, fish stock ect and NOT overcook the seafood. This is a new favorite in my house! Thanks for the great recipe!
* 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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