Ingredients
1lbconch meat
¼cupmargarine,divided
2green onions,chopped
1carrot,diced
1celery stalk,diced
1small sweet potato,peeled and diced
1small red bell pepper,diced
½cupcorn kernels,fresh
2tbspall-purpose flour
4cupshalf and half
14ozcoconut milk,(1 can), unsweetened
2cupsfish stock
1½tbspginger root,fresh, grated
salt and pepper,to taste
1½tsphot sauce
1bunchcilantro,fresh, chopped
Preparation
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.
Melt 2 tablespoons of 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.
Melt remaining 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.
Serve and enjoy.
