Recipe - Conch Chowder

6 One half cup Canned tomatoes; peeled
3 Onions; minced
6 Carrots; peeled and cut or sliced up
4 Potatoes; peeled and cut or sliced up
3 Jalapeno peppers; cut or sliced up
2 tablespoon Beefflavored bouillon
5 pound Conch
1 cup Butter; melted
3 One fourth cup Canned corn
Salt to taste
13 cup Water

Date: Mon, 29 Apr 1996 21:00:34 0400

From: Walt Gray waltgray@mnsinc.com
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 096135600. Typed for you by Cathy Harned.

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