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
It is quite possible to trace the history of recipes way back into distant history, in truth as far as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early recipes were just simple pictorial recipes for food preparation.
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We hope you enjoy this Conch Chowder recipe.
