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Florida Travel Guide

Conch Chowder


  • 6 Conches in shell or ¾ lb. frozen ready-cooked conch meat
  • Juice of 2 small or one large lime
  • 1 green pepper, diced
  • 1 med. Onion diced
  • 2 cloves garlic, minced
  • 4 Tbsp oil
  • 1 can, (6oz.), tomato paste
  • 1-½ qt water
  • Salt & pepper
  • 4 potatoes, peeled and diced

    Cook conches in boiling water until shells open, about 10 minutes. Remove meat from shjell and beat with edge of a plate, or our great Meat Flattener by Giesser Messer, until the meat falls apart into pieces. Squeeze lime juice over the meat and allow to stand for 2 hours.

    Sauté the green pepper, garlic and onion in oil until all is golden brown. Add tomato paste and simmer for10 minutes. Add water, salt and pepper to taste. Bring to a boil. Add potatoes and simmer about half done.

    Add conch meat and cook until potatoes are tender. Season the chowder to taste.

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