Prep Time::25 mins
Cook Time::50 mins
Total Time:: 1 hr 15 mins
Servings::8
Ingredients
1 pound conch meat
¼ cup butter, divided
2 green onions, chopped
1 carrot, diced
1 stalk celery, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
½ cup fresh corn kernels
2 tablespoons all-purpose flour
1 quart half-and-half
1 (14 ounce) can unsweetened coconut milk
2 cups fish stock
1 ½ tablespoons grated fresh ginger root
salt and pepper, to taste
1 ½ teaspoons hot sauce
1 bunch fresh cilantro, chopped
Directions
Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.
Meanwhile, melt 2 tablespoons butter in a skillet over medium heat and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes.
Melt remaining 2 tablespoons butter in a large pot, and whisk in flour to create a roux. Pour in half and half, coconut milk, and fish stock. Mix in ginger and season with salt and pepper. Stir conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.