| 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
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