Title: Conch Chowder #1
Categories: Soup
Yield: 16 Servings

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

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

From: Walt Gray
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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