Coconut Conch Chowder

A creamy chowder that came about on Super Bowl Sunday when I was digging in the freezer for chicken wings and came upon a pound of frozen conch. Very colorful. I used a mango pepper sauce.

Step: 1

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.

Step: 2

Melt 2 tablespoons margarine 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.

Step: 3

Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, 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 a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.

Per Serving: 430 calories; protein 20.5g; carbohydrates 20g; fat 30.7g; cholesterol 81.4mg; sodium 473.8mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.