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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 ). 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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    Units: US | Metric


    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
    Total Fat 0.5 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 161.4 mg
    Total Carbohydrate 36.5 g
    Dietary Fiber 6.7 g
    Sugars 10.0 g
    Protein 5.2 g

    The following items or measurements are not included:

    salt pork

    fresh thyme


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