-HBWK07A CHUCK OZBURN 2 c Conch; fresh or frozen

- ground three times 4 c Potatoes; peeled diced

2 qt -water

1/4 lb Salt-cured pork; - diced

2 md Onions; - chopped

1 Green pepper; - chopped

1 c Tomatoes; fresh or canned

- drained 1 ts Salt

1/4 ts Freshly ground pepper

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

and thickened the chowder. Note: On the West Coast, abalone can be substituted for the conch.