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; 1-2 Scotch Bonnet Peppers

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

Conch is one of the Caribbean’s most beloved seafood, known for its unique flavor and texture. This comforting Jamaican Conch Soup brings together tender conch, fresh vegetables, and the vibrant heat of scotch bonnet peppers. Whether you're looking for a hearty dinner or a one-pot wonder, this soup offers authentic island flavors perfect for satisfying your cravings. Easy to prepare and packed with local herbs and spices, it’s a delicious and nutritious meal that will bring a taste of Jamaica to your home.

#Jamaican #Pescetarian #Comfort Food #Family Dinners #Healthy Lunches #Soups #Seafood #One Pot

This Jamaican Conch Soup is a perfect blend of flavor and comfort. The conch adds a meaty texture that’s balanced with fresh vegetables and aromatic seasonings. The recipe is flexible, allowing you to control the spice level with scotch bonnet peppers, and the addition of homemade dumplings makes it a complete meal. It’s great for family dinners or meal prep, with layers of traditional Jamaican flavor in every bite.

Tenderize the conch well before cooking to avoid a chewy texture. Let it marinate overnight for a deeper flavor.
When using scotch bonnet peppers, leave them whole to add heat without overwhelming the soup, and remove them before serving to control the spiciness.
If you want a thicker broth, allow the soup to simmer for longer until it reaches your desired consistency.

Serve this hearty soup with a side of Jamaican festival bread or fried plantains for a complete Caribbean experience. A fresh green salad with a citrus dressing pairs beautifully to balance the richness of the soup.

Conch Alternatives: If you can’t find conch, use squid, octopus, or even shrimp as substitutes for a similar texture.
Vegetarian Option: Swap the conch for more vegetables and add beans for a protein-rich, vegetarian version.
Spice Variations: Adjust the heat level by using milder peppers or adding more herbs like thyme and parsley for flavor without the kick.

Store any leftover Jamaican Conch Soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a bit of water or broth if needed to restore the soup’s consistency. The flavors will develop even more after a day, making it a delicious option for meal prep.

Chef's Knife

Cutting Board

Glass Measuring Cups

Large Heavy Bottom Pot

Rolling Pin

Serving Bowl

Stainless Steel Measuring Spoons

Wooden Spoon

Conch: The star ingredient, tenderized to perfection.
Old Bay Seasoning & Green Seasoning: Adds flavor and depth to the conch.
Vegetable Broth: Forms the base of the soup, providing a rich and hearty broth.
Pumpkin, Carrot, Potato, Corn: Fresh vegetables that enhance the soup’s texture and flavor.
Scotch Bonnet Peppers: Optional but adds a signature Jamaican heat.
Dumplings: Provides a hearty addition, making this soup even more satisfying.

Can I use a different seafood for this soup?

Yes, if conch is unavailable, you can substitute it with squid, octopus, or shrimp for a similar texture and flavor.

How spicy is this soup?

The spice level can vary based on your preference. If you leave the scotch bonnet pepper whole, you’ll get a mild heat, but be careful if it bursts—this will significantly increase the spiciness.

Can I freeze Jamaican Conch Soup?

Yes, you can freeze this soup in an airtight container for up to 2 months. Just be sure to reheat it slowly on the stove to maintain the soup’s texture and flavor.

How to Make Jamaican Conch Soup

To make Jamaican Conch Soup, start by tenderizing the conch using a meat mallet and seasoning it with Old Bay and green seasoning. Sauté the onions, garlic, and ginger in a large pot, then add the vegetable broth and seasoned conch. Let the soup simmer until the conch becomes tender. Toss in the pumpkin, carrots, potatoes, and corn, and cook until the vegetables soften. You can also add dumplings for an extra hearty touch. Lastly, poach a scotch bonnet pepper in the broth, making sure not to burst it, and remove it before serving for just the right amount of heat.

Author: Rachael Ottier Hart

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Time & Serves

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 marinate for at least an hour or overnight for a richer flavor.

Using a large heavy bottom pot or stockpot, add the oil and bring it 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 it 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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