Try this Bahamian Conch Chowder recipe, or contribute your own.
Suggest a better descriptionBoil potatoes until al dente. Reserve water. Sweat vegetables until tender. Add conch and saute 10 minutes. Deglaze with sherry, clam base, and seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid. Bring to a boil and remove from heat. To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary. Note: Heat Scale: Mild busted by Suzanne Recipe by: Chile Pepper Magazine 10/97 Posted to recipelu-digest by SKnight436
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 8 | ||
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Calories: 107 | ||
Calories from Fat: 8 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 36.4mg | 11 % | |
Sodium 89.8mg | 3 % | |
Potassium 322.9mg | 8 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 7.1g | ||
Protein 15.9g | 23 % | |
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: 107
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