Key West Conch Chowder
Yield
8 servingsPrep
10 minCook
Ready
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
conch
|
* |
| 2 | quarts |
water
|
*
|
| 2 | medium |
onions
- |
|
| 1 | cup |
tomatoes
fresh or canned |
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
potatoes
peeled, diced |
|
| ¼ | pound |
salt pork
diced |
|
| 1 | each |
green bell peppers
chopped, drained |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
conch
|
* |
| 2 | quarts |
water
|
*
|
| 2 | medium |
onions
- |
|
| 237 | ml |
tomatoes
fresh or canned |
|
| 5 | ml |
salt
|
|
| 946 | ml |
potatoes
peeled, diced |
|
| 113.4 | g |
salt pork
diced |
|
| 1 | each |
green bell peppers
chopped, drained |
|
| 1.3 | ml |
black pepper
freshly ground |
|
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.
