Try this Mcts Conch Chowder recipe, or contribute your own.
Suggest a better descriptionSaute bacon until soft-cooked; add green peppers and onion to skillet and saute to al dente stage. Place in a large pot and add tomato puree, 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. NOTE: At McTs, the diced conch meat is marinated overnight in papaya juice to tenderize it. The papaya juice can be rinsed off with a little left in to give a slight sweet flavor to the chowder. NOTE: The resaurant uses Pico Pica hot sauce, usually only available to the trade, but La Victoria hot salsa, which is more available, may be substituted, Buchholz says. From McTs Shrimp House and Tavern, 1523 Periwinkle Way, Sanibel Island, FL. General Manager Ron Buchholz figured out a home-size version of McTs Conch Chowder. Recipe supplied by Lillian Austin, former Food Editor of the Ft. Myers News Press from a cookbook she had. From: Michael Hackmann Date: 16 Oct 96 Posted to MM-Recipes Digest V4 #100 by BobbieB1@aol.com on Apr 11, 1997
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Serving Size: 1 Serving (740g) | ||
Recipe Makes: 4 | ||
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Calories: 729 | ||
Calories from Fat: 202 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 174.2mg | 54 % | |
Sodium 1189.7mg | 41 % | |
Potassium 2056.9mg | 54 % | |
Total Carbohydrate 60.7g | 18 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 50.5g | ||
Protein 71.5g | 102 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 729
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