Key west conch chowder
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
-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 | Green pepper; - chopped | |
1 | cup | Tomatoes; fresh or canned drained |
1 | teaspoon | Salt |
¼ | teaspoon | Freshly ground pepper |
Directions
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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