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.