Key West Conch Chowder
Submitted by Witchey2
Key West conch chowder with tender ground conch, potatoes, salt pork, and tomatoes. Hearty Florida-style seafood chowder where potatoes dissolve to naturally thicken the broth.
YIELD
8 servingsPREP
10 minCOOK
READY
1 hrsThis Key West classic simmers ground conch with cubed potatoes until the potatoes practically dissolve into the broth, creating a naturally thick, creamy chowder without any flour or cream.
Salt pork gets fried until crispy, then onions and green peppers cook in that rendered fat before joining the pot for depth and richness.
Tomatoes add brightness and a subtle acidity that balances the sweet, briny conch perfectly.
The long simmer (about 45 minutes) makes the conch tender while those potatoes work their thickening magic.
Pro Tips
- Grind the conch yourself if buying whole, or ask your seafood counter to grind it for you
- Use Yukon Gold potatoes as they break down better for thickening than russets
- If conch isn’t available, substitute chopped clams for a similar seafood chowder experience
Ingredients
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.
Satute 5 minutes, add to kettle along with tomatoes. Seas to taste, cover and simmer about 45 minutes, or until conch is tender and potatoes have dissolved and thickened the chowder.
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