MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: KEY WEST CONCH CHOWDER
  Categories: Soups/stews, Fish/shellf
       Yield: 8 Servings
  
            -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.
  
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