Flavorful Jamaican Conch Soup

A delicious, comforting soup that’ll have you feeling like you’re right by the beach in the Caribbean. This conch soup is rich, flavorful, and packed with tender conch meat, corn, potatoes, carrots, and dumplings. It’s the perfect weekend soup—hearty, satisfying, and made to fill you up.

At this point, I feel like I’m becoming that girl, just conch recipes left, right, and center.

But can you blame me? A friend gifted me some fresh conch and I couldn’t resist sharing all the ways we enjoy it at home and across the Caribbean.

So far, I’ve shown you how to make curry conch and steamed conch. And now? We’re turning it into soup.

If you’re new to cooking with conch or not quite sure how to work with it, check out my full guide on what is conch and how to prepare it. That post goes into everything, from flavor, to cleaning, to cooking methods.

In the Caribbean, soup is serious business. It’s a whole event. No matter the weather, Saturday is officially soup day—and we make it with whatever’s on hand. From cow foot to beef, just veggies, or a mix of provisions, there’s no wrong combo once it’s hearty and made with love.

This conch soup fits right in. It’s full of flavor, rich in texture, and layered with ingredients like dumplings, pumpkin, corn, and of course, tender bites of conch.

Oh, and if you stumbled here looking for a conch chowder, just a heads up: this is a soup. Both can use similar ingredients, but chowder is thicker, chunkier, and more like a creamy stew (not a Caribbean stew, though, we don’t play with that one ).

So if it’s conch soup you’re after, you’re in the right place. Let’s dive in

Where to buy conch meat

I keep sharing conch recipes and haven’t told you where to actually get the thing. Let’s fix that.

When I’m back home in Tobago, we go straight to the source, fishermen selling it fresh, still in the shell.

But here in Florida? No roadside seafood. Instead, I usually head to my local Caribbean or Spanish supermarkets. Check the butcher counter as they often have conch available, and some even offer to tenderize it for you using their machines. If that’s an option, go ahead and say yes!

If not, no worries. You can still do it at home. I cover all the tenderizing methods in my full post on how to prepare conch, so you can pick the one that works best for you.

Other great places to check:

• Seafood markets
• Some Asian supermarkets
• Frozen sections (look for imports from the Bahamas)

Fresh or frozen, you’ve got options. Just make sure it’s cleaned properly before cooking.

How to make conch tender

There are a few ways to tenderize conch, and I actually break them all down in this full conch prep guide.

The most common method? Beating it with a meat mallet like you’re trying to turn it into a chicken cutlet. This works, but for soup, we don’t need to go that hard.

Since the conch is going to simmer for a while, we’ll use a simpler method. Just butterfly the conch (slice it open to flatten), then cut it into bite-sized chunks. That’s it. No pounding necessary.

As it boils, it naturally becomes tender right where we want it. And while we’re starting with just some conch in water, by the end of this, we’ll have built a flavorful broth that’s full of body and taste.

How to make conch soup

Ingredients & Prep

Here’s what goes into this hearty Caribbean conch soup:

• Conch meat – cleaned and butterflied
• Lime juice – for soaking and seasoning
• Water – the base of the soup
• Garlic, onion, scallion – aromatics for flavor
• Green seasoning – our all-purpose flavor booster
• Fresh thyme & bay leaves – for that earthy depth
• Scotch bonnet pepper – for a little heat (optional!)
• Grace pumpkin soup mix – helps deepen flavor and gives color
• Pumpkin – adds body and richness (squash works too)
• Potato & carrots – for heartiness
• Corn – cut into chunks
• Salt & black pepper – season to taste
• Dumplings – made from just flour and water (or jazzed up with cornmeal or cassava if you like)

Whew! It’s a long list, I know. But every ingredient brings its own flavor to the pot.

First Steps: clean and prep the conch

This soup builds flavor in layers, so we start at the foundation—cleaning the conch.

1. Wash the conch (also called lambi) under running water. Rub it a bit to make sure nothing is stuck to it.
2. Soak it in water with lime juice for about 20 minutes.
3. Drain, then butterfly each piece by slicing it open and flattening it. Cut those pieces into bite-sized chunks
4. Rinse the cut conch once more, then season with lime juice, green seasoning, and salt. Let that sit and marinate for about 10 minutes while you boil the water.

Tip: If the ends of your conch pieces are still thick after butterflying, give them an extra slice. You want them thin enough to cook through, but still with enough chew so people know they’re biting into conch.

Cooking the soup

Once your seasoned conch is ready, it’s time to start layering those flavors.

1. Start the broth:
   Bring a large pot of water to a boil. Add the conch along with garlic, bay leaves, and onion. Let it simmer for about 30 minutes, or until the conch is nice and tender.
2. Build the body:
   Add about 2 more cups of water, then toss in the potatoes, corn, and pumpkin. Let that boil until the pumpkin is fork-tender.
   (If you can’t find pumpkin, squash is a good substitute.)
3. Make the dumplings:
   While the veggies are cooking, mix up your dumplings.
   I keep it simple with just flour and water, but feel free to use cornmeal or cassava for a twist. Shape them however you like—long, round, whatever suits your soup mood.
4. Final flavor boost:
   Once the pumpkin is soft, stir in more water (as needed), the Grace pumpkin soup mix, thyme, scotch bonnet pepper(s), and the dumplings. Let it all simmer until the dumplings float to the top and are fully cooked through.
5. Taste & finish:
   Taste your soup and adjust salt and black pepper to your liking.
   Toss in chopped scallions just before serving.

The whole process takes about 2 hours, but trust me it’s worth the wait. The flavor you get from slowly building the broth and layering the ingredients? Unmatched.

Additions & tips

This soup is flavorful as-is, but if you want to put your own spin on it, here are some ideas:

• Coconut milk:
  This is not a creamy soup by default but if you do want a touch of creaminess, add about ½ cup of coconut milk when you toss in the dumplings and seasonings.
• More provisions:
  Feel free to swap or add other Caribbean favorites like:
  • Green banana
  • Yellow yam
  • Christophene (chayote)
  • Okra
  • Sweet potato
  Just remember: The more starchy ingredients you add, the thicker the soup gets. So keep some extra water handy to adjust consistency as needed.
• Heat levels:
  I think seafood soups taste best with a little fire . Even though I’m not a huge pepper person, this is one of the few dishes where I like it spicy.
  But if that’s not your thing, you can:
  • Use just one scotch bonnet pepper
  • Skip it and add hot sauce to individual bowls for more control
  • Omit spice altogether. Your soup, your rules

Storage & reheating

• To store: Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 3 to 4 days. If you’ve added a lot of provisions or coconut milk, the soup may thicken as it sits which is totally normal.
• To reheat: Reheat the soup on the stovetop over medium heat, stirring occasionally. You can add a little water or broth to loosen it up if it’s gotten too thick. Microwave reheating works too but just make sure you use a microwave-safe bowl and heat in short bursts, stirring in between.

Pro tip: The flavors get even better the next day, so don’t be shy about making a big batch!

More seafood recipes

If you loved this conch soup, here are a few more seafood dishes from the Caribbean that bring serious flavor:

• Fish Soup / Fish Broth – Light, flavorful, and perfect for any day.
• Caribbean Seafood Soup – A medley of fish and shellfish in a seasoned broth.
• Curry Crab and Dumpling – A Tobagonian classic you have to try.
• Sweet and Sour Fish – A bold and tangy dish that hits all the right notes.

And if you’re curious about the star of this dish, don’t forget to check out my full post on what conch is and how to prepare it.

Frequently Asked Questions

Do you make conch soup at home? Do you like it spicy like me or keep it mellow? Let me know in the comments. I’d love to hear how you make it!