Key West Conch Chowder Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-HBWK07A CHUCK OZBURN,
2 cup: Conch, fresh or frozen ground three times
4 cup: Potatoes, peeled diced
2 quart: -water,
1/4 lbs: Salt-cured pork, - diced
2 medium: Onions, - chopped
1: Green pepper, - chopped
1 cup: Tomatoes, fresh or canned drained
1 tsp: Salt,
1/4 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp