I lucked upon some sliced conch that was on sale.
John LOVES conch. In fact, I think conch is right up there with the Superbowl for this boy.
Anyway, I purchased the conch with the idea that I'd make a soup of some sort for him. It'd be a pleasant surprise assuming I was able to prepare it halfway decent. Since I'd never prepared conch before, I was a little nervous about how well my surprise was going to turn out.
I have to say that after devouring almost an entire pot between the two of us, it was a success!!! Conch is a very sweet sea meat. It's texture is akin to calamari (chewy but not tough), so you really feel like you're eating something substantial when you use it in soup.
I didn't follow a recipe. I rarely do as nine times out of ten I'm missing something the recipe calls for. Thus, I sorta wing it until it tastes good.
Recipe that worked for me:
12 oz. thawed sliced conch
3 cans condensed tomato soup
1 can sweet corn
2 large russet potatoes boiled and sliced into chunks
Approximations (sorry, I never do exact measures of anything):
1/2 cup of milk
2 small scoops of garlic
Enough olive oil to coat your pan
Splash of lemon juice
Generous heap of Old Bay seasoning
I happened to have leftover pastina in the fridge (maybe about a cup worth) so that found its way into the pot as well)
Saute conch in pan with oil, garlic and some Old Bay.
In separate pot, start heating up the tomato soup, corn and potatoes. Since the soup is condensed, you can use either water or broth to thin the consistency. For me, I only used one can of water for the three soup cans.
Add milk and a splash of lemon juice.
Once fully cooked, add the conch to the soup. If you've got extra pastina like I did, add that too!
Stir and simmer.
Voila! Sweet, creamy and incredibly delicious conch soup.
***Since John likes his soup spicy, I added some ground cayenne pepper to his bowl.***
All in all, I was very pleased with the turn-out. It may not look like much, but this was DELICIOUS!