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.
Want to enjoy more tastes of The Bahamas? Simply enter your email address below to receive a FREE download of our Taste of Paradise recipe book!