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.

Coconut Curry Conch Chowder (Chaudrée de Lambi au Curry et à la Noix de Coco)

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

  1. In a large pot, heat some oil over medium heat. Add the curry powder and toast for 1-2 minutes.
  2. Add the onion, garlic, and bell pepper. Sauté until the vegetables are softened.
  3. Pour in the coconut milk and broth. Bring to a simmer.
  4. Add the diced conch, potatoes, and corn. Season with salt and pepper. Simmer for 30-40 minutes until the potatoes are tender.
  5. 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