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.
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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the diced conch and red bell pepper to the pot, and cook for 5 minutes, stirring occasionally.
- 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.
- Pour in the coconut milk and simmer for an additional 10 minutes. Season with salt and pepper to taste.
- 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