Key west conch chowder

Yield: 8 Servings

Measure Ingredient
\N \N -HBWK07A CHUCK OZBURN
2 cups Conch; fresh or frozen ground three times
4 cups Potatoes; peeled diced water
¼ pounds Salt-cured pork; - diced
2 mediums Onions; - chopped
1 \N Green pepper; - chopped
1 cup Tomatoes; fresh or canned drained
1 teaspoon Salt
¼ teaspoon Freshly ground pepper

Place ground conch in 4 quart saucepan; add potatoes and water. Bring to a boil; reduce heat, and simmer for 30 minutes. Fry pork in heavy skillet; add onion and green pepper. Saute 5 minutes; add to kettle along with tomatoes. Season to taste; cover and simmer about 45 minutes, or until conch is tender and potatoes have dissolved and thickened the chowder.

Note: On the West Coast, abalone can be substituted for the conch.

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