Name: Jamaican Conch Soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: Caribbean
Ingredients: 2 kg Conch; 1 tablespoon Old Bay Seasoning; 1 tablespoon Green Seasoning; 2 tablespoons Cooking Oil; 1 medium yellow Onion - diced; 2 cloves Garlic - minced; 1 teaspoon Ginger - minced; 3 Green Onions - chopped; 3 large Chadon Beni Leaves - minced; 1 liter Vegetable Broth or Stock; 1 cup Pumpkin - raw cut into bite-sized chunks; 1 medium Carrot - cut into bite-sized pieces; 2 medium Potato - cut into bite-sized pieces; 2 ears Corn - sliced; Salt & Black Pepper to taste; Water for cooking; Dumplings

Aerial shot of Jamaican Conch Soup in a bowl on wooden background

Close up shot of Jamaican Conch Soup in a bowl

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.

Equipment Needed

Chef's Knife

Cutting Board

Glass Measuring Cups

Large Heavy Bottom Pot

Rolling Pin

Serving Bowl

Stainless Steel Measuring Spoons

Wooden Spoon

Author: Rachael Ottier Hart

Prep Time

20 mins

Cook Time

60 mins

Total Time

80 mins

Serves

Ingredients

2 kg Conch
1 tablespoon Old Bay Seasoning
1 tablespoon Green Seasoning
2 tablespoons Cooking Oil
1 medium yellow Onion - diced
2 cloves Garlic - minced
1 teaspoon Ginger - minced
3 Green Onions - chopped
3 large Chadon Beni Leaves - minced
1 liter Vegetable Broth or Stock
1 cup Pumpkin - raw cut into bite-sized chunks
1 medium Carrot - cut into bite-sized pieces
2 medium Potato - cut into bite-sized pieces
2 ears Corn - sliced
Salt & Black Pepper to taste
Water for cooking
Dumplings

Optional Ingredient

1-2 Scotch Bonnet Peppers

Instructions

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.