Conch Chowder

Title:
Conch Chowder

Yield:
1 Batch

Categories:
Shellfish,
Soups,
Vegetables




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






 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.


 


 Posted to MM-Recipes Digest V4 #100 by BobbieB1@aol.com on Apr 11, 1997