1 pound conch meat
1/4 cup margarine, divided
2 green onions, chopped
1 carrot, diced
1 stalk celery, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
1/2 cup fresh corn kernels
2 tablespoons all-purpose flour
1 quart half-and-half
1 (14 ounce) can unsweetened coconut milk
2 cups fish stock
1 1/2 tablespoons grated fresh ginger root
salt and pepper to taste
1 1/2 teaspoons hot sauce
1 bunch fresh cilantro, chopped