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McT's Conch Chowder

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Submitted by Psgetti

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 2
LARGE LARGE ONIONS
diced
1 1
EACH EACH SWEET RED BELL PEPPERS
diced
2 2
LARGE LARGE POTATOES
peeled, cubed
6 173.4
OUNCES ML/G BACON
diced
15 433.5
8 231.2
OUNCES ML/G CLAM JUICE *
8 231.2
OUNCES ML/G TOMATOES, CANNED
canned, diced
2 907.2
POUNDS G CONCH
diced *
1 15
TABLESPOON ML SALT
1 15
TABLESPOON ML THYME *
2 1E+1
TEASPOONS ML BLACK PEPPER
1 1
EACH EACH BAY LEAVES
crushed *
2 57.8
OUNCES ML/G RED HOT PEPPER SAUCE
1 1
EACH EACH JALAPEÑO PEPPER
diced *

Directions

Sauté bacon until soft-cooked; add green peppers and onion to skillet and sauté to al dente stage.

Place in a large pot and add tomato purée, diced tomatoes, clam juice, salt, pepper, bay leaf, thyme, potatoes, jalapeno, hot sauce, and conch.

Bring to a low boil for 15 minutes, then simmer for 1 hour.

To hold until serving time, cool to room temp- erature and refrigerate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 304 36% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 1955mg 81%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 20%
Sugars g
Protein 29g
Vitamin A 13% Vitamin C 134%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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