| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Fish/shellf, Soups/stews, Vegetables | 1 | Batch | |
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 |
INSTRUCTIONS
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
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