This tomato based chowder uses ground conch.

Conch Chowder
Servings: 8
Ingredients
  • 2 cups fresh or frozen ground conch
  • 4 cups peeled and diced potatoes
  • 2 quarts water
  • 4 ounces salt-cured pork diced (or use bacon)
  • 2 medium onions chopped
  • 1 green pepper chopped
  • 1 cup canned chopped tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Place ground conch with potatoes and water in a large saucepan.
  2. Bring to a boil, and then reduce heat. Simmer 30 minutes.
  3. Fry pork or bacon in a heavy skillet. Add in the onion and green pepper, and saute 5 minutes.
  4. Add the fried pork along with the tomatoes to the conch.
  5. Season the chowder to taste, and simmer for about 45 minutes. Check conch and potatoes; when both are tender the chowder is done.
Recipe Notes

Adapted from "Cooking Across the South", Oxmoor House, 1980.