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Island Chowder

SERVES
8
COOK TIME
9 Min

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.

What You'll Need

  • 2 (28-ounce) cans crushed tomatoes
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pound fresh conch, chopped (see Options)
  • 1 (15-ounce) can cream of coconut
  • 1 cup (1/2 pint) heavy cream

What to Do

  1. In a large soup pot, combine the tomatoes, basil, garlic powder, salt, and pepper. Bring to a boil over medium heat, stirring occasionally.
     
  2. 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.
     
  3. Simmer for 4 to 5 minutes, or until heated through.

Options

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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