Description
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.
Ingredients
- 1 pound conch meat
- ¼ cup margarine, divided
- 2 green onions, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 1 small sweet potato, peeled and diced
- 1 small red bell pepper, diced
- ½ cup fresh corn kernels
- 2 tablespoons all-purpose flour
- 1 quart half-and-half
- 1 (14 ounce) can unsweetened coconut milk
- 2 cups fish stock
- 1 ½ tablespoons grated fresh ginger root
- salt and pepper to taste
- 1 ½ teaspoons hot sauce
- 1 bunch fresh cilantro, chopped
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8