Coconut Conch Chowder

conch chowder

Conch is not just a fun musical instrument or decorative centerpiece, but a popular seafood staple in the islands. Whip up this creamy conch chowder made with Caribbean Trading’s Scotch Bonnet Passion Punch Crushed Pepper Sauce and impress your landlubbing friends with a taste of the islands.

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 8


    • 1 pound conch meat
    • ¼ cup butter
    • 2 spring onions, chopped
    • 1 carrot, chopped
    • 1 celery stalk, chopped
    • 1 sweet potato, peeled and diced
    • 1 red bell pepper, chopped
    • ½ fresh corn kernels
    • 2 tablespoons flour
    • 1 quart half-and-half
    • 14 ounces unsweetened coconut milk
    • 2 cups fish stock
    • 1 ½ tablespoons fresh grated ginger
    • 1 ½ teaspoon Caribbean Trading’s Scotch Bonnet Passion Punch Crushed Pepper Sauce
    • 1 cup fresh cilantro, chopped
    • Salt and pepper

Directions to Make this Conch Chowder:

1. Cook conch meat in a pot of water for 15 minutes. Drain and finely chop.
2. Melt 2 tablespoons butter in a skillet over low heat, and mix in all vegetables. Cook for 5 minutes.
3. Melt remaining 2 tablespoons butter in a large pot, and whisk in flour. Add half-and-half, coconut milk, fish stock, ginger, conch, and season with salt and pepper. Bring to a boil, reduce heat to low, and cook for 20 minutes. Mix in hot sauce and cilantro 15 minutes prior to service.

You can find this conch chowder recipe on our Yummly Page as well.  Hit the Yum Button so you can add it into your recipe box:

Scotch Bonnet Passion Punch Crushed Pepper Sauce

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