Try this Conch Chowder recipe, or contribute your own.
Suggest a better descriptionIn 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. Posted to MM-Recipes Digest V4 #100 by BobbieB1@aol.com on Apr 11, 1997
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Serving Size: 1 Batch (5213g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 5309 | ||
Calories from Fat: 1962 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 218g | 291 % | |
Saturated Fat 126.3g | 632 % | |
Monounsaturated Fat 57.4g | ||
Polyunsanturated Fat 15.8g | ||
Cholesterol 1964.3mg | 604 % | |
Sodium 6930.6mg | 239 % | |
Potassium 5661.2mg | 149 % | |
Total Carbohydrate 207.8g | 61 % | |
Dietary Fiber 19.8g | 79 % | |
Sugars, other 188.1g | ||
Protein 620.9g | 887 % | |
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: 5309
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