This tomato based chowder uses ground conch.
Conch Chowder
Servings: 8
Ingredients
- 2 cups fresh or frozen ground conch
- 4 cups peeled and diced potatoes
- 2 quarts water
- 4 ounces salt-cured pork diced (or use bacon)
- 2 medium onions chopped
- 1 green pepper chopped
- 1 cup canned chopped tomatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Place ground conch with potatoes and water in a large saucepan.
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Bring to a boil, and then reduce heat. Simmer 30 minutes.
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Fry pork or bacon in a heavy skillet. Add in the onion and green pepper, and saute 5 minutes.
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Add the fried pork along with the tomatoes to the conch.
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Season the chowder to taste, and simmer for about 45 minutes. Check conch and potatoes; when both are tender the chowder is done.
Recipe Notes
Adapted from "Cooking Across the South", Oxmoor House, 1980.