Prep 20 mins
Cook 1 hr
Found this in Louise's Florida Seafood Cookbook pub. in 1973.
- 4 large conch
- 1⁄4 lb salt pork
- 1 large onion
- 2 quarts water
- 4 raw diced potatoes
- 1 can tomatoes
- 1 green pepper
- Grind conchs.
- Fry salt pork in large pot, then add onion, pepper, tomatoes, ground conch, potatoes and water.
- Cook for about an hour or until the potatoes fall apart and thicken the chowder.
- Turn off heat and let the chowder stand for about an hour to mingle the flavors.
- It will improve more if made the day ahead.
- Just reheat to serve.
I combined this recipe with Mollie Harms' conch Chowder. I added the jalapenos, celery, carrot, and yellow pepper, and spices. The base I used was chicken broth instead of water. The cooking directions are right on for conch chowder, it has to simmer for 1 hour, and if you let it set, the flavors marry well. You can use either salt pork or bacon too.