Title: Key West Conch Chowder
Categories: Gastropods Soup Vegetable Southern
Yield: 2 Quarts

1 1/2	lb	Cleaned, skinned conch meat
1/4	lb	Salt pork, diced
1	c	Chopped onion
1/3	c	Chopped green pepper
1		Clove garlic, minced
3	c	Water
1		14.5 oz. can tomatoes undrained and chopped
2	c	Diced raw potatoes
2		Bay leaves
1		5.33 oz. can evaporated milk
1	ts	Salt
1/2	ts	Pepper

Grind conch meat using coarse blade of a meat grinder; set aside.

Cook salt pork in a large Dutch oven until crisp; remove salt pork, reserving drippings in Dutch oven. Crumble salt pork and set aside.

Saute onion, green pepper, and garlic in drippings until tender.

Add ground conch, water, tomatoes, potatoes, and bay leaves to vegetable mixture. Bring to a boil, reduce heat; cover and simmer 1 hour.

Add milk, salt and pepper. Cook until thoroughly heated. (Do not boil.) Remove and discard bay leaves. Spoon chowder into individual serving bowls and garnish with reserved salt pork. Serve immediately

1 The Southern Heritage Sea and Stream Cookbook. Oxmoor House. Birmingham, AL

MM Format by John Hartman Indianapolis, IN

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