Island Chowder

This creamy seafood soup has a can of cream of coconut thrown in for a true tropical taste. Island Chowder makes a savory, warm meal or meal starter.

In a large soup pot, combine the tomatoes, basil, garlic powder, salt, and pepper. Bring to a boil over medium heat, stirring occasionally.
Stir in the conch and cook for 5 minutes. Reduce the heat to low and slowly stir in the cream of coconut and heavy cream.
Simmer for 4 to 5 minutes, or until heated through.

If fresh conch isn't available, you can use frozen, or even use fresh scallops or halibut that you've cut into chunks.

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