Coconut Conch Chowder Recipe

Coconut Conch Chowder Recipe

How To Make Coconut Conch Chowder

Rich and creamy, this coconut conch chowder recipe feeds your soul with its divine combination of margarine, carrot, celery, and more for a fabulous bowl.

Preparation: 20 minutes
Cooking: 45 minutes
Total: 1 hour 5 minutes



  • 1lbconch meat
  • ¼cupmargarine,divided
  • 2green onions,chopped
  • 1carrot,diced
  • 1celery stalk,diced
  • 1small sweet potato,peeled and diced
  • 1small red bell pepper,diced
  • ½cupcorn kernels,fresh
  • 2tbspall-purpose flour
  • 4cupshalf and half
  • 14ozcoconut milk,(1 can), unsweetened
  • 2cupsfish stock
  • tbspginger root,fresh, grated
  • salt and pepper,to taste
  • tsphot sauce
  • 1bunchcilantro,fresh, chopped


  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 of 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.

  3. Melt remaining 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.

  4. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.

  5. Serve and enjoy.


  • Calories: 430.15kcal
  • Fat: 33.63g
  • Saturated Fat: 20.40g
  • Trans Fat: 1.18g
  • Monounsaturated Fat: 8.80g
  • Polyunsaturated Fat: 2.68g
  • Carbohydrates: 15.72g
  • Fiber: 1.66g
  • Sugar: 7.00g
  • Protein: 19.40g
  • Cholesterol: 81.07mg
  • Sodium: 812.03mg
  • Calcium: 166.12mg
  • Potassium: 743.80mg
  • Iron: 3.45mg
  • Vitamin A: 305.50µg
  • Vitamin C: 17.12mg
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