This creamy soup, laden with chunks of succulent conch meat and vegetables, is a Honduran specialty from the Caribbean coast. Flavored with coconut milk, cumin, cilantro, garlic, ginger, and chile, this soup is one of many seafood dishes enjoyed by Catholics on days when red meat is not allowed. Fresh conch should have a sweet, not fishy, aroma. The tough flesh is usually tenderized by long, slow cooking, parboiling, or pounding, as in this recipe. If conch meat is unavailable, substitute an equal amount of scallops, clams, or any sweet shellfish.
Experience the warmth and flavor of a traditional Recipe for Conch Soup from CARNATION® MILKS. This inviting dish is an ideal choice for any mealtime, whether it’s a cozy spring luncheon or a hearty fall dinner. Revel in the rich flavors that this conch chowder soup recipe promises, underscored by the creamy addition of NESTLÉ® CARNATION® Evaporated Milk, which enriches the soup wonderfully.
The conch soup recipes offer an authentic taste of the Caribbean, with its delightful texture and aroma transporting you straight to a Jamaican kitchen. Although the conch soup Jamaican is effortless to prepare, it delivers an elegance and complexity that suits any occasion. This recipe for conch soup is a fantastic option for those seeking a quick yet satisfying meal, full of flavor and tradition.
Perfect for energizing your lunch or dinner, this conch soup recipe is a versatile dish across seasons. Celebrate the essence of island cuisine with a bowl of Jamaican conch soup, where the marriage of spices and creamy richness provides an unforgettable experience.
Place chicken stock, yucca and carrots in large saucepan on high heat; bring to a boil. Reduce heat to a simmer. Add onion and tomatoes; cover. Simmer, stirring occasionally, for about 10 minutes.
Step 2
Heat oil in large skillet on medium heat. Add garlic, chiles and ginger; cook for 1 minute or until garlic turns translucent. Add conch meat; cook, stirring occasionally, for 2 minutes. Add conch mixture to saucepan. Stir in evaporated milk, coconut milk, salt, black pepper and cumin. Cook, stirring occasionally, until mixture just comes to a boil. Remove from heat. Stir in cilantro and serve.
