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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Key West Conch Chowder Recipe

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This recipe for Key West Conch Chowder is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2lb Cleaned, skinned conch meat
1/4lb Salt pork, diced
1 c Chopped onion
1/3c 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
1/2ts Pepper

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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