Conch Chowder

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

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.