Coconut Conch Chowder

Ingredients and Weight:

• Conch meat, raw, 2 pounds
• Onion, chopped, 1 cup
• Celery, chopped, 1 cup
• Green bell pepper, chopped, 1 cup
• Garlic, minced, 4 cloves
• Butter, 1/2 cup
• All-purpose flour, 1/4 cup
• Chicken broth, 4 cups
• Coconut milk, 2 cans (13.5 ounces each)
• Potatoes, peeled and diced, 2 pounds
• Corn kernels, frozen or fresh, 1 cup
• Bay leaves, 2
• Thyme, fresh, 2 sprigs
• Salt and black pepper, to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Cut the conch meat into bite-sized pieces.
2. In a large pot or Dutch oven, melt the butter over medium heat.
3. Add the onion, celery, green pepper, and garlic and cook until softened, about 5 minutes.
4. Stir in the flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth and coconut milk.
6. Add the potatoes, corn, bay leaves, and thyme.
7. Bring to a simmer and cook for 30 minutes, or until the potatoes are tender.
8. Add the conch meat and cook for an additional 15-20 minutes, or until the conch is cooked through.
9. Season with salt and pepper to taste.

Nutritional Information:

• Calories: 550 per serving
• Fat: 25 grams
• Carbohydrates: 60 grams
• Protein: 30 grams

Dish Characteristics:

• Creamy and flavorful
• Combination of Caribbean and American flavors
• Hearty and filling
• Suitable for a main course or a side dish

User Comments:

• "This chowder was amazing! The coconut milk added a unique and delicious twist."
• "I had never tried conch before, but it was so tender and flavorful in this dish."
• "This chowder was the perfect comfort food for a cold day."
• "I love the combination of the different flavors in this dish."
• "I would definitely recommend this chowder to anyone who enjoys seafood."

Special Precautions and Tips:

• Be sure to cook the conch until it is fully cooked. Undercooked conch can be tough and chewy.
• If you can't find fresh conch, you can use frozen conch meat. Thaw the conch meat completely before cooking.
• You can adjust the thickness of the chowder by adding more or less flour.
• To make a vegetarian version of this chowder, omit the conch meat and add more vegetables, such as carrots or peas.