Ingredients
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 tbsp beef-flavored bouillon
5 lb conch
1 cup butter, melted
3 1/4 cup canned corn
1 salt to taste
13 cup ; water
Directions
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.
Servings: 1 batch
Conch Chowder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
We can track the history of `recipes` back into antiquity, in truth as far back into recorded history as early Egypt, and possibly even further. Having said that, these, old cookbooks were just very simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to academics are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, there are a couple of interesting cookery books which appeared in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that is popular today, but rather recipes for the types of food on the menues of the rich and wealthy people of that time. For the next few years, the wealthy families of the West tried to serve the most exotic meals, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking books were increasing in popularity mostly as a result of higher levels of literacy, more spare time and having more disposable income. The introduction of the TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Conch Chowder recipe.
