Conch Chowderfish, soups, vegetables 6 1/2 cup canned tomatoes; peeled 3 onions; diced 6 carrots; peeled and sliced 4 potatoes; peeled and sliced 3 jalapeno peppers; sliced 2 tablespoon beef-flavored bouillon 5 lb conch 1 cup butter; melted 3 1/4 cup canned corn 1 salt to taste 13 cup ; 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. |
