Belizean Conch Soup Recipe – The Perfect Fall Dish

by McNab Editorial Team
conch belize open season 2020

Conch Season has just opened in Belize! It’s time to enjoy some flavourful conch dishes. 

As we move into the cooler months for the year, nothing beats a home cooked hearty conch soup. With conch in season, try your hand at cooking a delicious conch chowder. 

Boli’s Conch Chowder

  • 1 cup salted pork fat, cubed
  • 4 slices smoked bacon, diced
  • 1 cup onion, diced
  • 1 teaspoon garlic, diced
  • 1 pound conch, cleaned tenderized, cubed
  • 3 to 4 cups of water
  • 14 ounce can evaporate milk
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon thyme
  • 2 medium potatoes, cubed
  • 2 medium coco-yam (taro root), cubed
  • 1 tablespoon flour dissolved in ¼ to ½ cup water


Sauté pork fat and bacon until brown. Add onions and sauté until golden. In a large saucepot, bring water to boil. Stir in the onions, pork fat and bacon. Add garlic and conch. Reduce heat to medium and simmer for 1 ½ hour adding water as needed to keep conch covered. Remove pork fat and discard. Add potato and cocoa plus 2 cups of water. Season with salt, black pepper and thyme and continue simmering on medium heat for 30 to 40 minutes or until the potato and coco-yam (taro root) are tender. Add evaporated milk and thicken with flour and water mixture. Serves 6 portions.

*Recipe from Flavors of Belize, Second Edition. Header photo by Hot Mama's Belize.

Related Articles