Coconut Curry Conch Chowder (Chaudrée de Lambi au Curry et à la Noix de Coco)
Chaudrée de Lambi au Curry et à la Noix de Coco, also known as Coconut Curry Conch Chowder, is a traditional dish from the British Virgin Islands. This hearty chowder is packed with flavors of the Caribbean and is perfect for a comforting meal.
Ingredients
- 1 lb conch, cleaned and diced
- 2 tbsp curry powder
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 can coconut milk
- 4 cups fish or vegetable broth
- 2 potatoes, peeled and diced
- 1 cup corn kernels
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the curry powder and toast for 1-2 minutes.
- Add the onion, garlic, and bell pepper. Sauté until the vegetables are softened.
- Pour in the coconut milk and broth. Bring to a simmer.
- Add the diced conch, potatoes, and corn. Season with salt and pepper. Simmer for 30-40 minutes until the potatoes are tender.
- Adjust the seasoning if needed. Serve the chowder hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 18g
Supplies
Large pot Knife Cutting board Can opener Measuring cups and spoons Ladle
Tools
Stovetop
Serving suggestions
Serve the Chaudrée de Lambi au Curry et à la Noix de Coco with a side of crusty bread or rice.
Tips & tricks
For a spicier kick, add a chopped scotch bonnet pepper to the chowder while simmering.
Cost
$25