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coconut conch chowder

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a colorful chowder with a creamy base that's flavored with coconut and ginger that goes surprisingly well together. Conch can be difficult to find in some regions, so you can use another seafood product such as lobster or crab (which are abundant throughout the Bahamas), or even scallops, shrimp or tilapia work well in this recipe.

yield 8 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For coconut conch chowder

  • 1 lb
    conch meat
  • water (enough to cover and boil the conch)
  • 1/4 c
    butter, divided
  • 2
    green onions, chopped
  • 1 md
    carrot, diced
  • 1 stalk
    celery, diced
  • 1 sm
    sweet potato, peeled and diced
  • 1 sm
    red bell pepper, diced
  • 1/2 c
    fresh corn kernels
  • 2 Tbsp
    all-purpose flour
  • 1 qt
    half-and-half
  • 14 oz
    can unsweetened coconut milk
  • 2 c
    fish stock
  • 1 1/2 Tbsp
    grated fresh ginger
  • salt and pepper, to taste
  • 1 1/21 tsp
    hot sauce
  • 1 sm
    bunch fresh cilantro, chopped

How To Make coconut conch chowder

  • 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 butter 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 butter 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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