Conch Chowder
Conch Chowder History - Conch Chowder Recipe


© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved.
This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you quote any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


Conch ShellConch meat was a staple food of the early settlers in the Keys, In the early 1800s, people from the Bahamas began migrating there. These immigrants were called conchs because of the sea snail they like to eat of the same name that was their staple food. By 1891, it is estimated that a third of the Key West population was Bahamian. This explains why the word conch is so much a part of the area's heritage. Natives of Key West, Florida, and the Bahamas proudly call themselves conchs.

The first conchs were British sympathizers. Some accounts indicate they were given the name of conch after escaping to the Bahamas during the American Revolution and announcing that rather than go to war they'd eat conch. Another explanation indicates they were called conch because of the great quantity of conch in their diet and because they used the shell as a signaling trumpet. When Florida became a territory of the United States in 1821, Bahamians who wanted to continue the business of wrecking had to move the Keys. They brought their love of conch with them. Writer Slyvia Sunshine in her book Petals Plucked from Sunny Climes in explained the origin of the term in 1880,

"Conchs were the original English settlers of this place, who came here from New Providence and the adjacent islands of the Bahama group. "Couch" is not, as many suppose, a term of contempt, but a local distinction. When the first regiment of colonial militia was organized at Nassau, they adopted the figure of a conch-shell in gold, with a blue field, for their regimental colors, thereby declaring the protection of their natural position; from this the term is applied more particularly to those from that city. They are a temperate, frugal, industrious class of persons, accustomed for generations to procuring a living from the sea; but many of them on this island have turned their talents in other directions, controlling a large part of the commercial business of the place. The greater portion of them are engaged in wrecking, sponging, or fishing for the Havana market, many owning fine vessels, and being men of respectability, although belonging to those classes whose names, to one not acquainted with them, appear an equivalent to buccaneers or pirates."

In 1985, the harvesting of the conch was banned, and it is now illegal to take live conch in U.S. waters, where they are an endangered species, so most conch now comes from the various Caribbean islands, including the Bahamas (where it is sometimes called 'hurricane ham')

 


Conch ChowderPhoto by Yankee Specialty Foods, Bay Shore Chowders

Conch Chowder Recipe - How To Make Conch Chowder:

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'm 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 West. This chowder recipe was my father's. He was George Irving Knowles, Jr. (1915-1984), a 3rd generation Key West native. Much of my family came to Key West from the Bahamas, arriving as early as the 1840s, although my French great-great-great-grandfather, Odet Philippe, had traveled to the city in the 1820s."


Recipe Type: Soup, Chowder, Tomatoes, Potatoes
Cuisine: Deep South (Florida)
Yields: 6 to 8 servings
Prep time: 30 min
Cook time: 60 min


Ingredients:

3 onions, finely chopped
2 to 3 cloves garlic, minced
1 green bell pepper, cored, seeded, and finely chopped
1 (14 1/2-ounce) can whole tomatoes, undrained and cut up*
2 1/2 to 3 pounds couch meat, cleaned and ground**
2 potatoes, peeled and finely chopped
2 quarts water (approximately)
Salt and freshly-ground black pepper to taste

* To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.

** Because conch meat is very tough, you must grind it using a meat grinder or food processor.


Preparation:

In a large, heavy pot over medium-high heat, add onions, garlic, bell pepper, and tomatoes; cook until vegetables are soft.

Reduce heat to low; add ground conch meat, potatoes, and enough water to make it soupy but not watery. Let simmer 1 hour. Add salt and pepper to taste.

Remove from heat and serve in individual soup bowls.

Makes 6 to 8 servings.


 


Shop What's Cooking America - Easy on-line shopping for all your soup making needs such as soup pots, soup ladles, cast iron Dutch ovens, crock pots/slow cookers, immersion hand blenders, vegetable peelers, soup bowls, soup spoons, and Linda's favorite Super-Fast Thermapen Thermometer.



 Contact Linda Stradley - By Google

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy