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Add a photoServings: 8
Ingredients
- 2 c. Conch, fresh or possibly frzn grnd three times
- 4 c. Potatoes, peeled diced
- 2 quart -water
- 1/4 lb Salt-cured pork, - diced
- 2 med Onions, - minced
- 1 x Green pepper, - minced
- 1 c. Tomatoes, fresh or possibly canned liquid removed
- 1 tsp Salt
- 1/4 tsp Freshly grnd pepper
Directions
- Place grnd conch in 4 qt saucepan; add in potatoes and water. Bring to a boil; reduce heat, and simmer for 30 min. Fry pork in heavy skillet; add in onion and green pepper. Saute/fry 5 min; add in to kettle along with tomatoes. Season to taste; cover and simmer about 45 min, or possibly till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 59 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 296mg | 12% |
| Potassium 335mg | 10% |
| Total Carbs 13.41g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.23g | 1% |
| Protein 1.67g | 3% |
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