Recipe - Key West Conch Chowder

HBWK07A CHUCK OZBURN
2 cup Conch; fresh or frozen
ground three times
4 cup Potatoes; peeled minced
2 qt water
One fourth pound Saltcured pork; minced
2 md Onions; chopped
1 Green pepper; chopped
1 cup Tomatoes; fresh or canned
drained
1 teaspoon Salt
One fourth teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini