Floridian Conch Chowder

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             FOOD FUNNY
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Thanks to Clarence from "a small town in Idaho" for this true food
funny:

A neighbor friend, Dave, was sent by his wife to buy milk at the local
small-town grocery store. He placed the gallon of milk on the counter
and reached for his wallet. The checker glanced at it and said,
"You've got the wrong milk."

Dave was puzzled, he looked at the gallon jug in confusion. The
checker repeated, "You've got the wrong milk."

Dave asked, "What do you mean?"

The checker answered, "That's not the type your wife buys!" Dave
dutifully went back and got the other brand.

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             TODAY'S RECIPE
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Fresh and frozen conch is readily available in Florida, but readers in
other parts of the world might have to special order it from their
favorite fishmonger. Finely chopped shrimp may be substituted in a
pinch.

Floridian Conch Chowder

2 1/2 lbs (1125 g) cooked conch meat
1/2 lb (225 g) lean salt pork or bacon, finely chopped
2 onions, sliced
2-4 cloves garlic, finely chopped
4 cups (1 L) water
4 ripe tomatoes, cored and coarsely chopped
1 large potato, peeled and cut into 1/2-inch (1 cm) dice
1 Tbs (15 ml) long-grain rice
3 bay (laurel) leaves
Salt and freshly ground pepper to taste
A 13-ounce (364 g) can evaporated milk

Finely chop the conch meat with a meat grinder, food processor, or
knife, and set aside. Fry the salt pork in a large pot over moderate
heat until it is browned, about 10 minutes. Add the onions and garlic
and saute until the onions are tender but not brown, about 10 minutes.
Stir in the conch meat and the remaining ingredients except the
evaporated milk and bring to a boil over high heat. Reduce the heat
to low and simmer covered for 1 hour. Stir in the evaporated milk and
heat through - do not boil. Serves 6 to 8.
Received on Fri Nov 7 06:16:13 2003