Key West Conch Chowder
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
conch
|
* |
| 4 | cups |
potatoes
diced |
|
| ¼ | pound |
pork
diced |
|
| 2 | medium |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | cup |
tomatoes
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
conch
|
* |
| 946 | ml |
potatoes
diced |
|
| 113.4 | g |
pork
diced |
|
| 2 | medium |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 237 | ml |
tomatoes
|
|
| 5 | ml |
salt
|
|
| 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.
Sauté 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.
