My husband and I stopped in at Chef Anne's on a Saturday afternoon, on our way to Tropic Breeze. We had just arrived on Exuma and needed some supplies at our house. We asked Chef Anne if she could make us enough creamy conch chowder for two big bowls plus leftovers for the next day. She said "sure" and asked us if we would like some bread to go with it. We happily agreed. The next day, a Sunday - important on Exuma - we visited the Salt monument and beaches on Little Exuma and stopped by Chef Anne's to pick up our soup. We enjoyed a few beers while we waited for our meal to be packaged up. We met some sweet people at the bar. Learned about a new app we didn't have ( what's app ). Had a little too much fun. Turtle Pond is a really cute restaurant and bar.
We picked up our soup and bread and headed back to Great Exuma. The chowder was amazing. It was conchy, creamy, thick and yummy. There were at least 10 bay leaves in the soup. I love the flavor of bay leaves. We were so excited to taste that in the chowder. There were delicious young thin skinned potatoes. Not too many, just the right amount. The conch! Lots of conch. Big pieces, little pieces. We served ourselves up two big bowls and went out on the deck to look at the bay and made yummy noises. The bread she made was a bisquit bread. It was a little sweet and went so well with the chowder. We had a second 1/2 bowl that day. There was so much left!!
We had this chowder 2 days later, with more bread. Froze the rest and had two more big bowls the following week, it was still great after freezing. The night before we left, my husband got up in the middle of the night to finish the last bowl. It was delicious. We keep talking about it.
The morning we left, we still had bread. My husband was sad he was leaving a couple pieces of bread behind. If we ever went back to Exuma again, we would order the chowder from Chef Anne again. It was so good.
TIP: Just one little caveat. We aren't permitted to eat salt, for health reasons. We always eat no salt. If your like us, make sure you mention that to Chef Anne.
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