Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 6½ cup | Canned tomatoes; peeled |
| 3 mediums | Onions; diced |
| 6 eaches | Carrots; peeled, sliced |
| 4 mediums | Potatoes; peeled, sliced |
| 3 eaches | Jalapeno peppers; peeled, deveined, sliced |
| 2 tablespoons | Beef bouillon |
| 5 pounds | Ammonites* |
| 1 cup | Butter; melted |
| 3¼ cup | Canned corn |
| 1 teaspoon | Salt; or to taste |
| 13 cups | Water |
| 1 dash | Tabasco; or to taste |
*If ammonites are unavailable or extinct in your area, squid or conch will make an excellent substitute.
In a large pot, break up the tomatoes and add the onion, carrots, potatoes, jalapeno peppers and beef bouillon. Cook until tender.
Contributor: Roy Olsen (roy@...) (htto://www.indy.net/~roy/)