Coconut Conch Chowder

Name: Coconut Conch Chowder
Total time: 70
Yield: 8
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

Recipe by Doug Matthews from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

8 servings

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1 pound conch meat
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¼ cup margarine, divided
•

2 green onions, chopped
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1 carrot, diced
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1 stalk celery, diced
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1 small sweet potato, peeled and diced
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1 small red bell pepper, diced
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½ cup fresh corn kernels

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2 tablespoons all-purpose flour
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1 quart half-and-half
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1 (14 ounce) can unsweetened coconut milk
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2 cups fish stock
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1 ½ tablespoons grated fresh ginger root
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salt and pepper, to taste
•

1 ½ teaspoons hot sauce
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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 flour to create a roux. Pour in half and half, coconut milk, and fish stock. Mix in ginger and season with salt and pepper. Stir conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.