Best 4 Coconut Conch Chowder Recipes

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Coconut conch chowder is a delightful Caribbean dish that combines the sweet flavors of coconut and the savory taste of conch. It is a hearty and flavorful soup that can be enjoyed as a main course or as a side dish. This delectable chowder is made with a variety of ingredients, including conch, coconut milk, vegetables, and spices. The conch adds a unique texture and a slightly chewy consistency to the chowder, while the coconut milk adds a creamy and rich flavor. The vegetables, such as onions, celery, and carrots, provide a crunchy texture and a burst of flavor, while the spices, such as thyme, cumin, and paprika, add a warm and inviting aroma.

Let's cook with our recipes!

COCONUT CONCH CHOWDER



Coconut Conch Chowder image

A creamy chowder that came about on Super Bowl Sunday when I was digging in the freezer for chicken wings and came upon a pound of frozen conch. Very colorful. I used a mango pepper sauce.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h5m

Yield 8

Number Of Ingredients 16

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

Steps:

  • 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 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.

Nutrition Facts : Calories 430.1 calories, Carbohydrate 20 g, Cholesterol 81.4 mg, Fat 30.7 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 19 g, Sodium 473.8 mg, Sugar 2.3 g

CREAMY CRACKED CONCH CHOWDER WITH SAFFRON, COCONUT, AND ORANGES



Creamy Cracked Conch Chowder with Saffron, Coconut, and Oranges image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield about 10 (8-ounce) portions

Number Of Ingredients 36

1/4 cup olive oil
1 Scotch bonnet chile, stem and seeds discarded, minced
6 shallots, peeled and sliced thinly
4 cloves garlic, peeled and thinly sliced
12 small clams, scrubbed
12 mussels, scrubbed and debearded
1 star anise
1 tablespoon roughly cracked black pepper
3 cups freshly squeezed orange juice
1 scant tablespoon saffron
1 quart heavy cream
1 cup coconut milk
6 new potatoes, scrubbed and diced medium
2 ounces smoked slab bacon, rind removed
1/2 cup pure olive oil
3 tablespoons butter
4 cloves garlic, sliced thinly
1 poblano chile, stem and seeds discarded, minced
1/2 red onion, peeled and diced medium
2 large carrots, peeled and diced medium
1/2 bulb fennel, cored and diced medium
2 celery stalks, cleaned and diced medium
1 red bell pepper, stem and seeds discarded, diced medium
1 cup sweet corn kernels
Kosher salt and freshly cracked black pepper
1/2 cup roughly chopped cilantro leaves
2 bay leaves, broken
3/4 pound cleaned, pounded conch
Kosher salt and freshly cracked black pepper
1/4 cup all-purpose flour
2 eggs, beaten with 4 teaspoons half-and-half
1 1/2 cups panko crumbs (Japanese)
Canola oil, to saute the conch
Orange sections, for garnish
Cilantro sprigs, for garnish
Toasted coconut, for garnish

Steps:

  • Shellfish Cream: Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the scotch bonnet, shallots, and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add the clams, mussels, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liquid (they start opening after about 3 minutes, just take them out as they open and cover the pot again and just keep checking for more open ones.) Reserve the shellfish and add the juices back to the pan.
  • Allow the orange and shellfish juice to reduce, uncovered, until about 1 cup of liquid remains, about 10 minutes. Now add in the saffron, heavy cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful, cream can boil over in a split seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from the heat and strain. Discard the solids. Reserve the flavored cream.
  • While the cream is reducing, removed the cooled mussels and clams from their shells. Reserve the meat and discard the shells.
  • Vegetable Garnish: Put potatoes in a saucepot of lightly salted water. Bring to a boil and turn down heat and simmer until just done. Strain off the water. Reserve the potatoes.
  • In a large heavy soup pot cook the bacon with the olive oil over medium-high heat until the bacon is halfway cooked. Add the butter and stir. Add the garlic and chiles and stir briefly. Add the rest of the vegetables except the potatoes and stir to coat. Add the salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm, about 8 minutes.
  • Add the reserved potatoes, saffron cream, clams and mussels.
  • Conch: Season the conch with salt and pepper. Dredge the conch in the flour, then the egg mixture, and then the panko. Place on a large plate or pan as they are coated. You can layer them if you separate the breaded pieces with waxed paper or plastic wrap.
  • To finish the dish: Heat the soup until quite warm. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Saute the conch, in batches, adding more oil as necessary, until nicely colored on both sides. Remove to a paper towel lined plate. Once the conch is all cooked, chop it into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup. Garnish with orange sections, cilantro leaves, and toasted coconut.

NORMAN'S CREAMY CONCH CHOWDER WITH SAFFRON AND TOASTED COCONUT



Norman's Creamy Conch Chowder with Saffron and Toasted Coconut image

Provided by Food Network

Categories     main-dish

Time 55m

Number Of Ingredients 26

1/4 pound bacon, diced
1/2 cup olive oil
2 jalapenos, seeded and diced
1 large yellow onion, diced
1/2 bunch celery, diced
1 green pepper, diced
1 yellow pepper diced
2 banana peppers, diced
1 tablespoon crushed red pepper
10 small, new potatoes, diced
1 quart peeled plum tomatoes, crushed
1 quart tomato puree
3 bay leaves
1 bunch fresh thyme
1 bunch fresh oregano
1 bunch fresh marjoram
1 bunch fresh basil
2 quarts fish stock
2 cups clam juice
1 quart heavy cream
2 1/2 pounds cleaned and ground conch meat
2 pinches of saffron
Salt and pepper
1 cup toasted coconut
2 tablespoons chopped chives
Tabasco sauce

Steps:

  • In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.

COCONUT CONCH CHOWDER



Coconut Conch Chowder image

This is a colorful chowder with a creamy base that's flavored with coconut and ginger that goes surprisingly well together. Conch can be difficult to find in some regions, so you can use another seafood product such as lobster or crab (which are abundant throughout the Bahamas), or even scallops, shrimp or tilapia work well in...

Provided by Vickie Parks

Categories     Cream Soups

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.

Tips:

  • For the best flavor, use fresh coconut milk and conch meat.
  • If you can't find coconut milk, you can use a mixture of cow's milk and cream.
  • Be careful not to overcook the conch, or it will become tough.
  • Serve the chowder with a side of rice or bread.
  • Enjoy the chowder while it's hot!

Conclusion:

Coconut conch chowder is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of coconut milk, conch, and vegetables creates a creamy, flavorful soup that is sure to please everyone at the table. So next time you're looking for a new recipe to try, give coconut conch chowder a try. You won't be disappointed!

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