Conch Chowder
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
2 quarts
ingredients
directions
- 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.
Questions & Replies
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Reviews
-
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.
RECIPE SUBMITTED BY
I'm a transplant from the USA living in Belgium.I've been over here now for almost 11 years so the "missing" things from home has kind of wore off. I love cookbooks, especially the local hometown, church or organization books and have a good collection going!
Not married but sharing a home, never had kids but "adopted" the ex's kids as my own, learned Dutch now trying Italian so I can keep up with the cookbooks!!