-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.