Rating: 4.83 stars
30 Ratings
  • 5 star values: 25
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

430 calories; protein 20.5g; carbohydrates 20g; fat 30.7g; cholesterol 81.4mg; sodium 473.8mg. Full Nutrition
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Reviews (25)

Most helpful positive review

Rating: 5 stars
01/27/2014
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! Read More
(20)
30 Ratings
  • 5 star values: 25
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2014
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! Read More
(20)
Rating: 5 stars
04/21/2010
Yum!!! Next time I am trying it with shrimp! Read More
(13)
Rating: 5 stars
03/01/2011
We had this at our Gourmet Dinner Club on Saturday. She switched shrimp & talapia for the seafood. It was FABULOUS Read More
(9)
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Rating: 5 stars
11/23/2013
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! Read More
(8)
Rating: 4 stars
04/07/2011
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. Read More
(7)
Rating: 5 stars
06/02/2013
I live in the Bahamas and conch chowder is a mainstay here. The recipe nails it. Read More
(6)
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Rating: 5 stars
02/16/2015
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 coconut milk and it turned out perfectly thick/creamy. Also tripled/quadrupled the amount of the veggies and added a few cloves of garlic and used sriracha as my hot sauce. Used shrimp and tilapia instead of conch and just added them raw in at the end and let it simmer for 15 minutes instead of the beginning step. The way I made it is very filling and colorful! I will be making this again and again! Read More
(5)
Rating: 5 stars
11/03/2013
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. Read More
(4)
Rating: 5 stars
02/21/2014
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! Read More
(4)