Jamaican Conch Soup

Aerial shot of Jamaican Conch Soup in a bowl on wooden background
Close up shot of Jamaican Conch Soup in a bowl
Fresh Conch in wooden background
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Conch is the favorite seafood in the Caribbean, and there are many ways that it’s enjoyed. This recipe for Jamaican Conch Soup is a nice warm bowl of comfort and local flavors. The broth is light and flavored with local herbs, seasonings, vegetables, and dumplings to create a complete and satisfying meal. We have also provided the option to add some extra spice with scotch bonnet peppers, as is traditionally done in Jamaica.

Author: Rachel Ottier-Hart
Average: 5 (3 votes)
Prep Time
20 mins
Cook Time
60 mins
Total Time
80 mins


Optional Ingredient


Tenderize the conch by beating it with a meat mallet or rolling pin, before cutting into bite sized pieces then seasoning with old bay and green seasoning and let marinated for at least an hour or overnight for richer flavor.
Using a large heavy bottom pot or stockpot add the oil and bring to medium heat, once the oil is hot add the onion, garlic, ginger, green onions and chadon beni then sauté for 3 minutes.
Add the vegetable stock and the conch to the pot, bring to a boil, and cook for 30-40 minutes or until the conch is tender. Add water when necessary for soup consistency.
Mix in the pumpkin, carrot, potato, corn, and dumplings and cook for another 20 minutes.
Season with Salt and Black Pepper to taste, remove from the heat and serve warm in bowls.
Optional Ingredient
Poach the scotch bonnet pepper in the soup liquid with the other ingredients in step 4, making sure not to pop the pepper, then remove before serving and discard.

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seafood soup, conch soup recipe, Jamaican, how to make, Jamaican style

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