| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Soups, Seafood | 8 | Servings | |
INGREDIENTS
| -HBWK07A CHUCK OZBURN | ||
| 2 | c | Conch; fresh or frozen ground three times |
| 4 | c | Potatoes; peeled diced 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God: the most lovable person in the universe”