Cooking Recipe Conch Chowder
Recipe Ingredients
6 1/2 c
Canned tomatoes; peeled
3
Onions; diced
6
Carrots; peeled and sliced
4
Potatoes; peeled and sliced
3
Jalapeno peppers; sliced
2 tb
Beef-flavored bouillon
5 lb
Conch
1 c
Butter; melted
3 1/4 c
Canned corn
Salt to taste
13 c
Water
Directions
In a large pot, break up tomatoes. Add onion, carrots, potatoes,
jalapeno peppers and beef bouillon. Cook until tender.
Clean conch; mince and saute in butter. Add to tomato mixture. Stir
in corn, water and salt. Cook until it boils.
From Harbor Docks restaurant, in _Sugar Beach: A Cookbook by The
Junior Service League/Ft. Walton Beach, FL_. Orlando, FL: Moran
Printing Company, 1984. Pg. 262. ISBN 0-961356-0-0. Typed for you
by Cathy Harned.