Name: Conch Chowder #1
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

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CATEGORY	CUISINE	TAG	YIELD
Meats		Soup	16	Servings

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

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 0-961356-0-0.  Typed for you by Cathy Harned.
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