It’s Chili, Chowder, or Stew Saturday – Conch Soup

May 30, 2020 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, It's Chili Soups or Stews Saturday | Leave a comment
Tags: , , , , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Conch Soup. Some of the ingredients you’ll be using are Chicken Broth, Yucca, Carrots, Garlic, Serrano Chile, Conch Meat, Coconut Milk, Spices, and more! Soups on! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Conch Soup
This creamy soup, laden with chunks of succulent conch meat and vegetables, is a Honduran specialty from the Caribbean coast and is flavored with coconut milk, cumin, cilantro, garlic, ginger, and chiles.

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.

Recipe Ingredients:
6 cups chicken broth
3/4 pound yucca, peeled and cubed (about 2 cups)
2 carrots, chopped
1 medium onion, chopped
1 (14.5-ounce) can 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 pound conch meat, cut into small pieces and pounded or scallops, clams or any sweet shellfish
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (13.5-ounce) can coconut milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro

Cooking Directions:
1 – 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.
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.
Makes 10 (about 1 cup) servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 360 Calories from Fat: 120 Total Fat: 13 g Saturated Fat: 10 g Cholesterol: 15 mg Sodium: 860 mg Carbohydrates: 25 g Dietary Fiber: 10 g Sugars: 9 g Protein: 32 g.
https://www.cooksrecipes.com/soup/conch_soup_recipe.html

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Cassie's Kitchen

mostly healthy, always tasty

Memories and Such

Memories of a very ordinary life

Welsh Girl Foodie

Welsh Girl living in Scotland who loves to cook and eat!

Megan's kitchen recipes

Random food recipes I've found online

Mustard With Mutton

DIARY OF A GLUTTON

Lite Cravings

A Healthy Approach to Indulgence

The Southern Search

Finding out where food comes from, one southern staple at a time.

Tikkas To Tapas

Food for the Soul

Planted in the Kitchen

Easy Vegan Recipes

Kitchen Dance Partii

Happy Food Dance Food

Cooking with Nigella

The recipes of Nigella Lawson.

Montana Happy

Montana Happy

Burch Acres

Farm + Flowers + Family

Annika Eats

All Things Food Related

VinceHomeMade

Random musings and Food from my kitchen

The Acres at George Farm

Husband and wife's journey building a farm and creating a home

Mighty Delicious With Herbs And Spices

Less fat and sugar, more spices and herbs.