Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Found this in Louise's Florida Seafood Cookbook pub. in 1973.

Ingredients Nutrition


  1. Grind conchs.
  2. Fry salt pork in large pot, then add onion, pepper, tomatoes, ground conch, potatoes and water.
  3. Cook for about an hour or until the potatoes fall apart and thicken the chowder.
  4. Turn off heat and let the chowder stand for about an hour to mingle the flavors.
  5. It will improve more if made the day ahead.
  6. Just reheat to serve.


Most Helpful

I combined this recipe with Mollie Harms' conch Chowder. I added the jalapenos, celery, carrot, and yellow pepper, and spices. The base I used was chicken broth instead of water. The cooking directions are right on for conch chowder, it has to simmer for 1 hour, and if you let it set, the flavors marry well. You can use either salt pork or bacon too.

Dawn October 01, 2002

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