COCONUT CONCH CHOWDER

Coconut Conch Chowder image

Provided by Vickie Parks

Time 1h5m

Number Of Ingredients 17

1 lb conch meat
water (enough to cover and boil the conch)
1/4 c butter, divided
2 green onions, chopped
1 medium carrot, diced
1 stalk(s) celery, diced
1 small sweet potato, peeled and diced
1 small 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 small bunch fresh cilantro, chopped

Steps:

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.