Ingredients

• 1 pound conch meat
• 0.25 cups unsalted butter , divided
• 2 greens onions , chopped
• 1 carrot , diced
• 1 stalk celery , diced
• 1 small sweet potato , peeled and diced
• 1 small red bell pepper , diced
• 0.5 cups fresh corn kernels
• 2 tablespoons all-purpose flour
• 1 quart half-and-half
• 1 , 14 ounce
• 2 cups fish stock
• 1.5 tablespoons grated fresh ginger root
• salt and pepper , to taste
• 1.5 teaspoons hot sauce
• 1 bunch fresh cilantro , chopped

Instructions

1. 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. Set aside.
2. 2 Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add green onions, carrot, celery, sweet potato, red pepper, and corn. Cook, stirring often, about 5 minutes.
3. 3 Melt remaining 2 tablespoons butter in a large pot. Whisk in flour to create a roux. Add half and half, coconut milk, fish stock, and ginger. Season to taste with salt and pepper. Add conch and vegetables to the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Add hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.

Nutrition per serving