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Bud's Conch Chowder
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  • 1/2 stick butter
  • 1 medium onion - chopped
  • 1 medium green bell pepper - chopped
  • 2 (or more) cloves garlic - minced
  • 1 tsp (5 ml) garlic salt
  • 1 tsp (5 ml) MSG (optional)
  • 1 tsp (5 ml) curry powder
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) thyme
  • chopped jalapeno pepper to taste (1 or 2)
  • 1 tsp (5 ml) coarse ground pepper
  • 1 Tbsp (15 ml) chicken boullion
  • 2 bay leaves
  • 1/4 head cabbage, chopped coarse
  • 1-1/2 cups (350 ml) green beans (1 inch slices)
  • 2 cups (475 ml) peeled and seeded tomatoes
  • 1 cup (225 ml) (or less) reserved tomato juice
  • 2 cups (475 ml) dry white wine
  • 1 cup (225 ml) clam juice
  • 2 10-1/2 oz (294 grm) cans chicken stock
  • 4 large carrots sliced bite size
  • 6 oz (168 grm) fresh or canned conch (may substitute clams)
  • juice one lemon
  • 2 tbsp (30 ml) chopped fresh parsley
  • Saute onions and bell pepper in butter until onion is transparent.
  • Add garlic, garlic salt, MSG, jalepeno, thyme, curry, paprika and bullion.
  • Heat for a few minutes to release aroma and the taste of the herbs and spices.
  • Add tomatoes, wine, chicken stock, and 2 cans water, tomato juice and clam juice.
  • Bring to a boil.
  • Reduce heat and add balance of vegatables.
  • Simmer for at least 1 hour.
  • At this point soup can be refrigerated overnight (the flavors blend) and reheated later.
  • Add conch (or clams) and lemon juice.
  • Serve garnished with parsley, with hard crust french or sourdough bread.
From the gulf coast.

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