Ingredients
- 5 conch
- 3 onions
- 1,000 gr tomatoes (canned)
- 230 gr butter
- 30 ml beef-flavored bouillon
- 6 slices carrots
- 4 slices potatoes
- 3 slices jalapeno peppers
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.
