Conch soup or chowder is one of the most popular soups in the Caribbean. It is known in some part of the region as “Lambi”.
Enjoy this delicious meal
1 lb. Conch meat
4 Tablespoon butter
2 green onions, chopped
2 cups Okra cut in chunks
1 carrot, diced
1 stalk celery, diced
1 sweet potato peeled and diced
1 green banana, cut into pieces
1 red bell pepper, diced
1 spring thyme
1 bunch fresh cilantro, chopped
12 cup corn kernels, fresh
2 tbsps. all-purpose flour
1 qt half and half
14 ozs of coconut milk
2 cups fish stock
1 12 tbsps. Ginger root, grated fresh
1 teaspoon salt
1 teaspoon black pepper
1 12 tsps. hot sauce (optional)
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 margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, green banana, red pepper, and corn. Cook and stir 5 minutes.
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, cilantro and thyme. Continue cooking 15 minutes, or to desired consistency.