Conch Chowder
Found this in louise's florida seafood cookbook pub. In 1973.
Steps
Grind conchs.
Fry salt pork in large pot , then add onion , pepper , tomatoes , ground conch , potatoes and water.
Cook for about an hour or until the potatoes fall apart and thicken the chowder.
Turn off heat and let the chowder stand for about an hour to mingle the flavors.
It will improve more if made the day ahead.
Just reheat to serve.
Ingredients
conch, salt pork, onion, water, potatoes, tomatoes, green pepper