Conch chowder #1
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | cup | Canned tomatoes; peeled |
| 3 | Onions; diced | |
| 6 | Carrots; peeled and sliced | |
| 4 | Potatoes; peeled and sliced | |
| 3 | Jalapeno peppers; sliced | |
| 2 | tablespoons | Beef-flavored bouillon |
| 5 | pounds | Conch |
| 1 | cup | Butter; melted |
| 3¼ | cup | Canned corn |
| Salt to taste | ||
| 13 | cups | Water |
Directions
Date: Mon, 29 Apr 1996 21:00:34 -0400 From: Walt Gray <waltgray@...>
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.
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