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    You are in: Home / Recipes / Conch Chowder Recipe
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    Conch Chowder

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Buster's friend's Note:

    This is a tomato-based chowder with a slight smoky flavor thick with diced potato and conch (available in Miami at Omar Seafood, 2111 NW 10th Ave., near 20th Street, 305-545-5741). If fresh conch is not available, use frozen conch ( fresh & frozen available in US from www.angelfire.com/fl5/cfarmsllc/ ). Serve with cornbread or spoon over rice. Happily found in the Miami Herald said to be adapted from Culinaria The Caribbean by Rosemary Parkinson, (Konemann, 1999).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 4-quart heavy saucepan, fry the salt pork until golden brown.
    2. 2
      Add onions, garlic, thyme, bell peppers and celery to the pot. Cook over medium-high heat until the vegetables are soft, stirring frequently, about 4 to 5 minutes and add the tomatoes and tomato paste, stirring well.
    3. 3
      Add the diced conch and potatoes with 2 cups of water and bring the mixture to a boil. Add sufficient water to cover the mixture (amount depends on the size of the pot), and simmer over low heat about 25 minutes, adding water if necessary.
    4. 4
      Taste and adjust for salt and pepper. Add hot sauce to taste (or serve it on the side). Add a splash of sherry at the end of cooking for zest, if you wish.

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    Nutritional Facts for Conch Chowder

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 160.1
     
    Calories from Fat 5
    31%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 161.4 mg
    6%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 6.7 g
    26%
    Sugars 10.0 g
    40%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    salt pork

    fresh thyme

    conch

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