Conch Chowder Recipe
Yield: 1 BatchRecipe by luhu.jp
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 lbs: Conch,
1 cup: Butter, melted
3 1/4 cup: Canned corn,
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.
Source from luhu.jp
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.
Source from luhu.jp