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Key West Conch Chowder

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Submitted by kel

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
CUPS ML CONCH *
4 946
CUPS ML POTATOES
diced
¼ 113.4
POUND G PORK
diced
2 2
MEDIUM MEDIUM ONIONS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 237
CUP ML TOMATOES
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 108 17% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 410mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 15g
Vitamin A 7% Vitamin C 44%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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