Recipe: Coconut Conch Chowder
What could be more comforting than a warm, creamy bowl of chowder? Here in Nassau Paradise Island, we like to add a little Caribbean flair to our meals, and our Coconut Conch Chowder recipe is no exception. We’ve taken a traditional seafood chowder recipe and added conch, the national food of The Bahamas, as well as creamy coconut milk. The result is a rich, satisfying chowder bursting with delicious flavors.
Whip up a big pot of Coconut Conch Chowder for your next get-together. For even more Bahamian flavor, serve it alongside warm Johnny Cake with butter!
COCONUT CONCH CHOWDER
- 1 lb conch meat
- ¼ cup butter
- 2 green onions, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 1 small potato, peeled and diced
- 1 small red pepper, chopped
- ½ cup corn kernels, fresh or canned
- 2 tablespoons flour
- 1 quart half-and-half or cream
- 1 can coconut milk
- 2 cups fish stock
- 1 ½ tablespoons ginger
- Salt and pepper, to taste
- 1 ½ teaspoons hot sauce
- Cilantro for garnish
Place conch meat in a large pot and add enough water to cover completely. Bring to a boil and cook 15 minutes. Drain and discard water and chop cooked conch in a food processor.
Melt 2 tablespoons butter in a skillet over medium heat and add vegetables. Cook, stirring frequently, for 5 minutes.
In another large pot, melt the remaining butter and whisk in flour to create a roux. Add half-and-half or cream, coconut milk, and fish stock. Mix in the ginger, salt, and pepper. Stir the conch and vegetables into the pot. Bring to a boil, then reduce heat to low and simmer 15 minutes. Add hot sauce and cook for 15 minutes more.
Garnish bowls of chowder with fresh cilantro.