Coconut Conch Chowder Recipe - Allrecipes.com
Coconut Conch Chowder Recipe
  • READY IN ABOUT hrs

Coconut Conch Chowder

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  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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Reviews More Reviews

Apr 21, 2010

Yum!!! Next time I am trying it with shrimp!

 
Jan 26, 2014

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, cooked for about 45 mins because I like a real soft vegetable consistency, used tilapia instead of conch. This is a very special chowder and will truly wow any self respecting lover of delicious food. Try it!

 

11 Ratings

Mar 01, 2011

We had this at our Gourmet Dinner Club on Saturday. She switched shrimp & talapia for the seafood. It was FABULOUS

 
Apr 07, 2011

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.

 
Jun 02, 2013

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

 
Nov 16, 2011

I'm always looking for new seafood dishes and this was awesome!!

 
Feb 20, 2014

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 oz) of coconut water. These also replaced the coconut milk. Then added water with some bouillion to make up the difference. The soup was waterier than I thought it would be, but I'm pretty sure it was because I didn't add the coconut milk. But I also think if you want it thicker you should cook the flour, butter and half&half to more of a thickness before adding the other ingredients. With that being said, even with it being waterier it was still, oh so delicious!

 
Nov 23, 2013

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!

 

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Nutrition

  • Calories
  • 430 kcal
  • 22%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 522 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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