Ingredients1 h 5 m servings 430
- 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.
- 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.
- 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.
Per Serving: 430 calories; 30.7 20 20.5 81 474 Full nutrition
ReviewsRead all reviews 21
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...
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.
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...
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...