About this recipe:A creamy shellfish chowder that is utterly delicious. If you can't find conch, you could use whelks or clams instead.
450g conch meat
50g margarine, divided
2 spring onions, chopped
1 carrot, diced
1 stick celery, diced
1 small sweet potato, peeled and diced
1 small red pepper, diced
100g fresh sweetcorn kernels
2 tablespoons plain flour
1 litre single cream
1 (400g) tin coconut milk
500ml fish stock
1 1/2 tablespoons grated fresh root ginger
salt and pepper to taste
1 1/2 teaspoons hot sauce
1 bunch fresh coriander, chopped
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Place conch meat in a pot with enough water to cover, and bring to the boil. Cook 15 minutes. Drain, and finely chop in a food processor.
Melt 1/2 of the margarine in a frying pan over medium heat, and mix in the spring onions, carrot, celery, sweet potato, red pepper and sweetcorn. Cook and stir 5 minutes.
Melt remaining margarine in a large pot, and whisk in the flour to create a roux. Pour in the cream, coconut milk and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to the boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and coriander. Continue cooking 15 minutes, or to desired consistency.