Ammonite Chowder

purchased from the Perez Estate in San Antonio, Texas
Dated 1952.

6 1/2 cups canned tomatoes
3 medium white onions diced
6 carrots peeled and sliced
4 medium potatoes peeled and sliced
3 jalapeno peppers sliced
2 tablespoons beef bouillon
5 pound ammonites
1 cup butter melted
3 cups fresh corn
1 teaspoon salt
1/3 cup water
1 dash pepper sauce

In a large pot mix all ingredients and simmer for about 45 minutes.


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