Key West Conch Chowder

• 1 x conch
• 2 quarts water
• 2 medium onions -
• 1 cup tomatoes fresh or canned
• 1 teaspoon salt
• 4 cups potatoes peeled, diced
• 1/4 pound salt pork diced
• 1 each green bell peppers chopped, drained
• 1/4 teaspoon black pepper freshly ground

1. Place ground conch in 4 quart saucepan, add potatoes and water.
2. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Fry pork in heavy skillet, add onion and green pepper.
4. Satute 5 minutes, add to kettle along with tomatoes.
5. Seas to taste, cover and simmer about 45 minutes, or until conch is tender and potatoes have dissolved and thickened the chowder.

conch, water, onions, tomatoes, salt, potatoes, salt, green bell peppers, black pepper

Taken from recipeland.com/recipe/v/key-west-conch-chowder-32831 (may not work)