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Conch Chowder: A Taste of Keys' History
a white bowl filled with soup on top of a table
whatscookingamerica.net

Conch Chowder History and Recipe

1hr 30min · Gluten free · 6 servings
This recipe was generously shared with me by Jan Knowles Myers, formerly of Key West, Florida. This history and recipe were in my second cookbook called I’ll Have What They’re Having.Jan says, “My hometown is Key West, and I am a 4th generation Key West native or “conch” and a 5th generation Florida native. Back when I was young, Key West was a quaint little fishing village with no where near the level of tourism that currently exists. I truly loved my childhood and growing up in Key…
whatscookingusa
What's Cooking America

Ingredients

Meat
• 2 1/2 lbs Conch meat
Produce
• 2 cloves Garlic
• 1 Green bell pepper
• 3 Onions
• 2 Potatoes
• 1 (14 1/2-ounce) can Tomatoes, whole
Baking & Spices
• 1 Salt and freshly-ground black pepper
Liquids
• 2 qt Water

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