Coconut Conch Chowder

Coconut Conch Chowder

Made  times
Doug Matthews 346

"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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1 h 5 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.


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I've been a member of All Recipes for seven-ish years and rarely rate recipes, although I've tried probably close to 100 from this site. This chowder is divine. Changes: tripled the veggies, coo...

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

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 co...

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 stal...

I live in the Bahamas and conch chowder is a mainstay here. The recipe nails it.

So good. Made a couple of changes just because of what I did or didn't have on hand. Used shrimp in place of the conch. Didn't have fish stock on hand because of this, so used two containers (11...

This soup was absolutely AMAZING. I know I made some pretty large changes but I would like to add them here for anyone interested in lightening this up. I used fat free half and half and lite co...

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...

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