Conch Soup

Conch Soup
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    10
    servings (about 1 cup each)

Ingredients

  • 6 cups chicken broth
  • 3/4 lb. yucca, peeled and cubed (about 2 cups)
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 1 can (14.5 oz.) low-sodium diced tomatoes
  • 1 tablespoon olive or vegetable oil
  • 3 garlic cloves, finely chopped
  • 1 serrano chile or other chile of choice, finely chopped (more or less to taste)
  • 1/2 teaspoon finely chopped fresh ginger
  • 1 lb. conch meat, cut into small pieces and pounded or scallops, clams or any sweet shellfish
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (13.5 oz.) coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro

Instructions

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.

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.

Nutritional Information

% Daily Value *

  • Total Fat 13g 20%
  • Saturated Fat 10g 50%
  • Cholesterol 15mg 5%
  • Sodium 860mg 36%
  • Carbohydrates 25g 8%
  • Dietary Fiber 10g 40%
  • Vitamin A 25%
  • Vitamin C 15%
  • Calcium 30%
  • Iron 20%
  • Sugars 9g
  • Protein 32g

* Percentage Daily Values are based on a 2000 calorie diet.