Key West Conch Chowder

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Title: KEY WEST CONCH CHOWDER
Categories: Soups/stews, Fish/shellf
Yield: 8 Servings

-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

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.

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