Side Pannel
Key West Conch Chowder
Key West Conch Chowder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Seafood
Ingredients List
- -HBWK07A CHUCK OZBURN
- 2 c Conch; fresh or frozen
- - ground three times
- 4 c Potatoes; peeled diced
- 2 qt -water
- 1/4 lb Salt-cured pork; - diced
- 2 md Onions; - chopped
- 1 Green pepper; - chopped
- 1 c Tomatoes; fresh or canned
- - drained
- 1 ts Salt
- 1/4 ts 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.
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.
Tweet