Conch chowder #1

Yield: 16 Servings

Measure Ingredient
6½ cup Canned tomatoes; peeled
3 \N Onions; diced
6 \N Carrots; peeled and sliced
4 \N Potatoes; peeled and sliced
3 \N Jalapeno peppers; sliced
2 tablespoons Beef-flavored bouillon
5 pounds Conch
1 cup Butter; melted
3¼ cup Canned corn
\N \N Salt to taste
13 cups Water

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.




From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes