Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-HBWK07A CHUCK OZBURN
2 c Conch; fresh or frozen
- ground three times
4 c Potatoes; peeled diced
2 qt -water
1/4 lb Salt-cured pork; - diced
2 md Onions; - chopped
1 Green pepper; - chopped
1 c Tomatoes; fresh or canned
- drained
1 ts Salt
1/4 ts Freshly ground pepper

Place ground conch in 4 quart saucepan; add potatoes
and water. Bring to a boil; reduce heat, and simmer
for 30 minutes. Fry pork in heavy skillet; add onion
and green pepper. Saute 5 minutes; add to kettle along
with tomatoes. Season to taste; cover and simmer about
45 minutes, or until conch is tender and potatoes
have dissolved and thickened the chowder.
Note: On the West Coast, abalone can be substituted
for the conch.

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