Conch Chowder
Red Traditional Key West Style
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| Ingredients | ||
| ¼ c. | Salt pork, diced or 2 Tbs. Olive Oil | |
| 10 | Garlic cloves, chopped into quarters | |
| 1 | Potato medium to large, cut into small ¼” cubes | |
| 1/3 c. | Celery, chopped | |
| 1/3 c. | Bell Pepper, chopped | |
| 1/3 c. | Onion, chopped | |
| 6c. | Chicken broth | |
| 1 can | Tomatoes, diced, 14.5 oz. Simmer together until about 20 min. | |
| 1 lb. | Ground conch, large grind Let uncooked conch sit in chowder for about 10-15 min. | |
| ½ c. | Cider vinegar Add just before serving. |
In a 2 quart pot sauté (over medium heat) the salt pork and just before it is done add the garlic and sauté until golden. Add the potatoes, celery, bell pepper and onion and cook until potatoes are almost tender about 10-15 minutes, stirring occasionally to avoid sticking. Add Chicken broth and tomatoes and simmer about 20 minutes longer.
Turn off heat and add the conch. Cover and let sit for 10-15 minutes where it will cook. Add the vinegar and stir.
Serves 8
BigPineKey.com 2007