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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Found this in Louise's Florida Seafood Cookbook pub. in 1973. Ingredients:
4 large conch |
1/4 lb salt pork |
1 large onion |
2 quarts water |
4 raw diced potatoes |
1 can tomato |
1 green pepper |
Directions:
1. Grind conchs.
2. Fry salt pork in large pot, then add onion, pepper, tomatoes, ground conch, potatoes and water.
3. Cook for about an hour or until the potatoes fall apart and thicken the chowder.
4. Turn off heat and let the chowder stand for about an hour to mingle the flavors.
5. It will improve more if made the day ahead.
6. Just reheat to serve.
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