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McT's Conch Chowder

 

21

Yield

6

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 large onions
diced
1 each sweet red bell peppers
diced
2 large potatoes
peeled, cubed
6 ounces bacon
diced
15 ounces tomato purée (passata)
8 ounces clam juice
*
8 ounces tomatoes, canned
canned, diced
2 pounds conch
diced
*
1 tablespoon salt
1 tablespoon thyme
*
2 teaspoons black pepper
1 each bay leaves
crushed
*
2 ounces red hot pepper sauce
1 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

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 30436% of calories 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?

 

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