Jamaican Conch Soup Recipe

Published on December 20th 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Jamaican Conch Soup in a bowl on wooden background

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.

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Time & Serves

Prep Time
20 mins
Cook Time
60 mins
Total Time
80 mins
Serves
6

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.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart