Conch And Coconut Chowder (conch And Coconut Chowder)

Conch and Coconut Chowder is a classic dish from the Cayman Islands, known for its rich and flavorful combination of fresh conch and creamy coconut milk. This hearty chowder is perfect for a comforting meal, especially on a cool evening.

Conch And Coconut Chowder (conch And Coconut Chowder)

Ingredients

  • 1 lb fresh conch, cleaned and diced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 potatoes, peeled and diced
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 2 cups fish or vegetable broth
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the diced conch and red bell pepper to the pot, and cook for 5 minutes, stirring occasionally.
  3. Stir in the diced potatoes, thyme, and paprika. Pour in the fish or vegetable broth and bring the chowder to a simmer. Cook for 20-25 minutes, or until the potatoes are tender.
  4. Pour in the coconut milk and simmer for an additional 10 minutes. Season with salt and pepper to taste.
  5. Serve the Conch and Coconut Chowder hot, garnished with fresh parsley.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
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 Sharp knife Cutting board Measuring spoons and cups Can opener Stirring spoon

Tools

Stovetop

Serving suggestions

Serving suggestion: Enjoy the Conch and Coconut Chowder with a side of crusty bread or a simple green salad.

Tips & tricks

Tip: If fresh conch is not available, you can use frozen conch as a substitute.

Cost

$25